Spaghetti di Lari
A handcrafted product perfect for any type of cuisine
Spaghetti di Lari represent excellence in traditional Tuscan cuisine and craftsmanship. This pasta has been produced in the Municipality of Casciana Terme Lari since 1926 and, thanks to a slow and meticulous production process, is distinguished by a superior quality, porosity and ability to bring out the best in the sauces.
The spaghetti are made from durum wheat semolina and water, following a traditional process involving kneading, extruding and drying.
Characteristics
Spaghetti di Lari are golden yellow in color and have a slightly sweetish flavor accompanied by roasted aftertaste.
Slow extrusion allows the dough to retain air, improving texture and digestibility. Passing through bronze dies gives the pasta a rougher surface, ideal for a better sauce adhesion.
In addition, this processing ensures more uniform cooking, rendering the pasta even more pleasing to the palate.
Spaghetti di Lari are golden yellow in color and have a slightly sweetish flavor accompanied by roasted aftertaste.
Slow extrusion allows the dough to retain air, improving texture and digestibility. Passing through bronze dies gives the pasta a rougher surface, ideal for a better sauce adhesion.
In addition, this processing ensures more uniform cooking, rendering the pasta even more pleasing to the palate.
The process
Production of the spaghetti is characterized by slowness, with the process having remained largely unchanged from the 1940s to the present day. After extrusion, the spaghetti are allowed to slowly dry on rods, called “canne” (“canes”), as part of a preliminary formation stage.
This is followed by actual drying, which takes place in cells using a static, low-temperature method, a process that reduces thermal stress on the gluten network.
Once dry, the spaghetti are cut while maintaining the characteristic arc from drying, then packaged in paper packets.
Production of the spaghetti is characterized by slowness, with the process having remained largely unchanged from the 1940s to the present day. After extrusion, the spaghetti are allowed to slowly dry on rods, called “canne” (“canes”), as part of a preliminary formation stage.
This is followed by actual drying, which takes place in cells using a static, low-temperature method, a process that reduces thermal stress on the gluten network.
Once dry, the spaghetti are cut while maintaining the characteristic arc from drying, then packaged in paper packets.
Gastronomy
Because of their roughness and porosity, these spaghetti are a perfect match for rich and flavorful sauces including meat, pesto or even seafood recipes. The authentic taste exalts both traditional recipes and more contemporary creations.
Because of their roughness and porosity, these spaghetti are a perfect match for rich and flavorful sauces including meat, pesto or even seafood recipes. The authentic taste exalts both traditional recipes and more contemporary creations.
