Our egg pasta fettuccine is made using only semolina durum wheat flour and pasterized eggs. Once the dough is ready, it is extruded through a bronze die which gives each strand of spaghetti, a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience.
All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time.
Spaghetti is not usually made as an egg pasta. However, the Italians will tell you that if you are going to all the trouble of making fresh pasta, then make egg pasta. Everyday dried pasta will swim in any sauce you put in it. This is because it is baked very slowly during the drying process which creates a smooth and almost shiny surface. All of our fresh pasta is allowed to dry naturally, just a little prior to packing. It has a somewhat 'dull' look achieved by a combination of bronze extrusion and natural drying. This allows for more absorption and all of our pastas need a extra helping of sauce.
Spaghetti is a very versatile pasta and can be boiled or baked. It loves any sort of sauce that you can cover it in so let your imagination go wild. Here's an idea. We have noticed a growing trend for spaghetti served in a sandwich – and why not!
Spaghetti Aglio e Olio (Garlic and Oil) for two
1 pack Pasta Nostra Spaghetti
2 small cloves garlic, crushed
½ cup extra virgin olive oil
1 level teaspoon salt
Prepare some freshly grated Parmesan cheese for the table.
Bring a large pot of lightly salted water to a rapid boil.
Meanwhile, in a large frying pan, carefully warm the olive oil with the garlic and salt over a low flame being careful not to burn the garlic.
When the spaghetti is done, lift it with a pasta fork into the frying pan with the olive oil.
Turn the spaghetti in the oil and garlic until covered, adding a little pasta water if needed to help loosen the pasta.