Spaghettoni Caserecci Coconut
Spaghettoni Caserecci – back label
Pasta

Spaghettoni Caserecci

3,40 €

The Spaghettoni Caserecci are presented with a warm golden wheat color, more intense than an industrial pasta — a sign of quality semolina and slow processing with spring water. The format is long and generous, more robust than a classic spaghetti, with a round and compact section that transmits solidity already to the eye. The surface is rough and irregular to the touch, with that natural porosity that only the bronze drawing can create. Each thread is slightly different from the other — not the anonymous perfection of industrial pasta, but the small authentic imperfection of true craftsmanship. On the plate, wrapped in seasoning, it releases a wheat scent that tells its origin. It is the pasta of those who know how to recognize the difference between making and producing.

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Spaghettoni Caserecci – The Tradition of Fara San Martino in Ogni Filo

Where the most authentic Italian pasta is born

There are places in the world where making pasta is not a job but a legacy. Fara San Martino, in Abruzzo, is one of them: a small town that for centuries has kept the secrets of Italian master pasta makers, where spring water, durum wheat semolina and expert hands meet to give life to something unrepeatable. The Extra Caserecci Vermicelli of the Pastificio Artigiano Cav. Giuseppe Cocco is born from this centuries-old tradition.

The method that makes the difference

It all starts with the dough. Selected durum wheat semolina is processed with cold spring water in a slow rotation knaple — not a quick and industrial process, but a patient work that develops a firm, compact and homogeneous dough. Then the screw and the screwdiver push the dough against the rough bronze drawing, giving the vermicelli that naturally porous and irregular surface that makes them unique.

The water that changes everything

It’s not a detail: cold spring water is one of the secret ingredients of Fara San Martino’s pasta. Its purity and low temperature slow down the processing process, allowing the semolina to develop its entire protein structure without stress. The result is a vermicello with an extraordinary cooking seal and an authentic wheat flavor that you really feel.

In the kitchen, with respect

Extra vermicelli are thicker than classic spaghetti, with a generous texture that makes them perfect for important sea sauces — clams, scampi, bottarga — but also for simple and noble seasonings such as garlic, oil and chilli or a fresh summer tomato sauce. Their structure holds everything without ever giving in.

Product Information

Manufacturer: Cav. Giuseppe Cocco — Pastificio Artigiano
Line: Caserecci — Craft Tradition of Fara San Martino
Package size: 500g
Cooking time: 12 minutes
Processing: Slow rotation gramola with cold spring water
Drawing: Bronze — rough and porous surface
Country of wheat cultivation: Arizona and Italy
Country of milling: Italy
Storage: Cool and dry place, away from moisture sources

Ingredients and Allergens

Durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard.

Average Nutritional Values per 100 g of product

Energy 1507 kJ / 360 kcal
Fats 1,5 g (of which saturated 0.3 g)
Carbohydrates 70.2 g (of which sugars 3.4 g)
Fiber 3.0 g
Protein 13.0 g
Salt 0.01 g

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