Semi-Whole Wheat Spaghetti Organic

What are they made of?

A single ingredient: semi-wholemeal durum wheat semolina from organic farming. Kazidomi has them made in France and sells them in a 500 g pack. Part of the bran is kept on the grain, which gives these spaghetti a more golden shade than a white pasta has.

Semi-wholemeal wheat or a rice pasta: what changes?

The Kazidomi semi-wholemeal spaghetti are made from wheat, so they contain gluten and keep a supple, elastic bite. A brown rice pasta contains no gluten, is more fragile in the pan and takes longer to cook. Wheat suits everyday meals; rice answers a diet that rules gluten out.

How do I get the cooking right?

A large volume of salted water at a rolling boil, the strands dropped in whole and pushed under as they soften, then the time printed on the pack. Kazidomi advises tasting before you drain. Keeping a ladleful of the cooking water lets you bind the sauce afterwards.

Which sauces suit them?

Loose, oily sauces cling to a spaghetti best: garlic and olive oil, fresh tomato, pesto, sardines and breadcrumbs, finely cut vegetables. The wheat taste of the Kazidomi spaghetti also stands up to a mushroom sauce. Anything cut into large chunks simply slides to the bottom of the plate.

How do I store them?

In the folded pack or in a jar, dry, away from light and from strong smells. Kazidomi spaghetti are dried pasta: they keep for a long time but turn brittle if they take on damp. The best-before date is printed on the 500 g pack.