Fontana FORMIELLO Organic spaghetti is a long, traditional string-shaped pasta.
Its name translates to “small string” in Italian. The shape is originally associated with Gragnano in Naples, famous for pasta production since the 1800s.
Before static drying systems were introduced in 1919, spaghetti were dried outside on streets and rooftops using the natural environment.
Fontana FORMIELLO Organic spaghetti are great served with tomato or creamy sauces. A classic is carbonara, a sauce made with eggs, Pecorino cheese, cured pork and black pepper or aglio e olio, a sauce made with garlic, olive oil and chili pepper.
Good to know: Perfectly cooked pasta is al dente, an Italian term meaning “to the tooth.” This is when pasta is cooked through, yet still firm enough to offer some resistance to your bite.
It’s important to use a pot large enough to to hold at least 1l of water for each 100g of pasta. A common mistake is to use too small a pot or not enough water, which results in sticky pasta.
Season the cooking water generously with salt (10g for each litre) as soon as it comes to a boil, then add the pasta when the water returns to a boil. The pasta will not be too salty but will be properly seasoned.
Do not add oil to the pasta water.
Stir occasionally to make sure that the pasta doesn’t stick together. Do not cover the pot again.
Before draining the pasta, save some of the cooking water to add to the sauce. This adds extra starch to the sauce, emulsifying it, and helping it to cling much better to the pasta.