Spaghetti
Some shapes are debated at the table. Spaghetti isn't. It's the first pasta most of us learned to twirl, the one that makes a Tuesday feel handled, and the shape we held to the same standard as everything else in the Classic range: durum wheat semolina, slow-cooked judgment, no shortcuts. Classic Spaghetti is milled from 100% durum wheat semolina — the hard wheat that gives good pasta its bite. No colours, no flavours, no preservatives, and vegetarian like the whole Classic range. Cook 9 minutes for firm, 11 for tender; the strand keeps its spring for the extra few minutes it takes to get everyone to the table — that's the texture standard we test every batch against.
Best with
- Slow-simmered tomato sauce (the Sunday version)
- Creamy tomato sauce (the 20-minute weeknight version)
- Olive oil, garlic and chilli
- Light cream sauces that cling to the strand
Where to buy
Cooking Spaghetti
- Water: 4.0 litres per 500g pack
- Salt: 2 tbsp
- Time: 9–11 minutes for al dente
- Drain, don't rinse
- Serves: about 5
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
