Spaghettoni 3.0
At a substantial 3 mm thick, Agrimò Spaghettoni 3.0 are made for those who love an impressive pasta with a firm texture. Bronze-die extruded and slowly dried, they offer a full and satisfying bite. Try them with cacio e pepe, rich sauces, or a simple extra virgin olive oil emulsion.
Integrated supply chain
Stone-ground
at less than 45°C
Slow drying for up to 50 hours
Delivery in 2-6 business days
Free shipping in Italy from €99
Naturally rich in fiber and wheat germ
artisanal pasta
Pasta made with care,
to be cooked with care.
Artisanal processing and slow drying preserve the characteristics of our wheat. To enjoy Agrimò pasta to the fullest, just follow three simple tips.
1. Treat it with care
Our artisanal pasta deserves delicacy.
2. Plenty of water
1 liter of water for every 100 g of pasta.
3. Do not mix
Wait until the end of the cooking time in the pot.
recognize quality
Italian-style dried pasta
Pasta is part of our daily lives, but not all pasta is created equal. On this page, we explain simply and clearly what really goes into Italian dried pasta: from the ingredients and production processes to the tricks for recognizing quality pasta at a glance.
Four small gestures that change the way you choose pasta:
✔ Break a piece: If the inside is floury and opaque, you are looking at slowly dried pasta. If it is glassy, it has been pre-cooked during drying.
✔ Observe the surface: Natural roughness is the sign of pasta that welcomes the sauce, rather than repelling it.
✔ Watch what happens when cooking: Well-made pasta holds its shape, does not fall apart, and stays alive.
Remember: pasta has little impact on the cost of the dish. You feel the difference in taste, not in your wallet.
No, not by itself. The extrusion die is important, but it is the drying process that determines the true quality. Without the right timing for mixing, extrusion, and drying, the pasta remains an industrial product even if “bronze” is written in large letters.
Durum wheat (Triticum durum)
Soft wheat
Why it takes time: time to dry, time to respect the semolina, time to avoid overcooking it.
On the plate, the cost difference is minimal. But the difference in taste is enormous. Here are the three main steps:
(A) MIXING
Semolina and water come together.
The mixture passes through a machine with a continuous screw that works slowly and precisely.
The movement and hydration allow the proteins in the semolina to join together and form the gluten network: a natural network that will give the pasta strength and allow it to hold its shape when cooked.
This is where the structure is born. This is where strength is born.
(B) EXTRUSION
The dough is pushed through a die, which determines its shape: spaghetti, penne, fusilli. A blade cuts the pasta to the desired length.
This stage plays an important role in determining the surface porosity, which is influenced by: (1) the material of the die, (2) the extrusion speed, and (3) the processing temperature. Slow, controlled extrusion preserves the dough and prepares the pasta to hold the sauce better.
(C) DRYING
This is the most delicate phase. It is used to remove excess water until a final moisture content not exceeding 12.5% is achieved.
High-temperature drying causes the carbohydrates to partially gelatinize: the pasta is effectively pre-cooked, resulting in a more compact and crystalline internal structure.
Slow drying, on the other hand, leaves the semolina raw inside, creates natural porosity, and produces pasta that is lively and elastic, capable of absorbing the sauce.
No. It guarantees a territory and a way of working, not the origin of the wheat. It is a cultural value, not absolute proof of quality.
It is the protein network that gives pasta elasticity, firmness, and the ability to stay al dente. It is formed thanks to water, energy, and the quality of the semolina.
It is the silent secret of pasta that does not fall apart.
When pasta exceeds 81°C, the starch opens up, hydrates, and becomes digestible.
If the gluten network is well-formed, this process is harmonious: the pasta is soft yet firm, creamy but not sticky.
A supply chain that makes a difference
From our fields,
a unique pasta.
We grow the wheat, stone-grind it, and process it at our pasta factory using bronze dies and slow drying. Each shape tells the story of our land and our vision of quality.
