{"product_id":"guerrieri-spaghetti-n7-hartweizen-pasta","title":"Spaghetti No. 7 - Durum Wheat Pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eSpaghetti n.7 in classic thickness made from branded durum wheat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSpaghetti n.7 from Azienda Guerrieri are round, long noodles made from pure durum wheat semolina, drawn using the al bronzo method and slowly dried. In Italy, spaghetti is numbered according to thickness; the higher the number, the heartier the noodle – n.7 belongs to the thicker spaghetti varieties, close to spaghettoni. This is not an off-the-shelf factory format, but a diameter with its own tradition.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpaghetti n.7 – Durum wheat pasta\u003c\/strong\u003e by Azienda Guerrieri is a round, long noodle made from 100 percent durum wheat semolina, grown on the Guerrieri family's 200 hectares in the province of Pesaro and Urbino. In Italian pasta cuisine, the number after the name indicates the thickness: the higher the number, the thicker the noodle. At n.7, this spaghetti is at the heartier end of the family, close to the thicker spaghettoni. The pack weighs 500 g, with only 2 ingredients: semolina and water.\u003c\/p\u003e\n\n\u003ch3\u003eWhy number 7 stands for heartier noodles\u003c\/h3\u003e\n\u003cp\u003eIn Italian pasta factories, numbering usually runs from n.1 to n.10 or higher: n.3 often stands for thin, almost wiry spaghettini, n.5 for the standard thickness, and n.7 for heartier spaghetti that already leans towards spaghettoni. There is no fixed standard for this; each manufacturer determines its own scale.\u003c\/p\u003e\n\u003cp\u003eAt Azienda Guerrieri, n.7 is the deliberate choice for a wheat with a high protein content: a heartier noodle carries more of this wheat character to the fork than a razor-thin spaghettini, which is better suited for broths than oil-based sauces.\u003c\/p\u003e\n\u003cp\u003eDue to the bronze die, the surface remains finely roughened, which gives light sauces made from olive oil, garlic, and chili plenty of grip. Firm to the bite, with a slightly nutty wheat aroma, it cooks al dente in 8 to 9 minutes and remains surprisingly stable in shape even after draining.\u003c\/p\u003e\n\u003cp\u003eThe cloudy, starchy cooking water is almost as important for this noodle as the pasta itself: a splash of it in the pan binds the oil and water into a creamy sauce that clings to every twist of the spaghetti instead of pooling at the edge of the plate.\u003c\/p\u003e\n\n\u003ch3\u003eThe classic for Aglio e Olio and tomato\u003c\/h3\u003e\n\u003cp\u003eSpaghetti n.7 is the noodle for quick, classic sauces – Aglio e Olio, Pomodoro, Vongole. Few ingredients, a lot of technique, and the noodle has to play along.\u003c\/p\u003e\n\u003cp\u003eA simple tomato sauce calls for the combination of \u003ca href=\"\/en\/products\/san-marzano-tomaten-ganz-geschaelt\"\u003eSan Marzano tomatoes in their own juice\u003c\/a\u003e from Viani and a splash of \u003ca href=\"\/en\/products\/guerrieri-olivenoel-oro-500ml\"\u003eGuerrieri ORO olive oil\u003c\/a\u003e – both provide the sweetness and depth that a simple sauce needs. Serve with a glass of \u003ca href=\"\/en\/products\/guerrieri-bianchello-del-metauro-doc-2024\"\u003eBianchello del Metauro\u003c\/a\u003e from the same estate, served chilled.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it purist, olive oil, chopped garlic, a few chili flakes, and the pasta water that binds the sauce are enough – a good plate of pasta needs nothing more.\u003c\/p\u003e\n\u003cp\u003eFor a plate of seafood, clams, white wine, and parsley are a perfect match – the medium thickness of the Spaghetti n.7 handles the liquid of the Vongole sauce without turning into mush, which easily happens to thinner noodles.\u003c\/p\u003e\n\n\u003ch3\u003eFrom own fields to own numbering\u003c\/h3\u003e\n\u003cp\u003eThe Guerrieri family has been farming their fields along the Metauro since around 1800, now in the 6th generation. The farm is managed today by Luca Guerrieri, who shares the fields, wine cellar, and oil mill with his children Alberto and Maria Giulia, as Luca Guerrieri likes to explain to visitors on the farm.\u003c\/p\u003e\n\u003cp\u003eBecause the durum wheat comes entirely from their own cultivation, pasta production can fine-tune diameter and drying time exactly to their own grain, rather than adjusting to purchased semolina of fluctuating quality. Choosing n.7 is therefore no coincidence, but the result of their own experience with their own wheat.\u003c\/p\u003e\n\u003cp\u003eIn the fields, the farm relies on natural methods against pests and solar power for the farm buildings – two decisions that may seem to have little to do with wheat, but belong to the same philosophy: as little outside influence as possible, from the soil to the noodle.\u003c\/p\u003e\n\u003cp\u003eThose who want to discover the full range will also find the Spaghetti n.7 made from old Senatore Cappelli wheat as well as Penne Rigate and Strozzapreti in the \u003ca href=\"\/en\/collections\/azienda-guerrieri-pasta\"\u003epasta selection from Azienda Guerrieri\u003c\/a\u003e. From the field directly into the pot – the journey could hardly be shorter.\u003c\/p\u003e\n","brand":"Azienda Guerrieri","offers":[{"title":"500 g","offer_id":53071567290702,"sku":"040CAM0033","price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/guerrieri-spaghetti-n7-hartweizen-pasta.jpg?v=1750984169","url":"https:\/\/norgutes.com\/en\/products\/guerrieri-spaghetti-n7-hartweizen-pasta","provider":"nur Gutes","version":"1.0","type":"link"}