{"product_id":"pasta-filotea-ultra-spaghettoni-500g","title":"Ultra Spaghettoni","description":"\u003ch2 id=\"speakable-headline\"\u003eUltra Spaghettoni by Filotea, the thickest long pasta in the range\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFilotea's Ultra Spaghettoni are even heartier than classic Spaghettoni, made from pure durum wheat semolina, bronze-drawn, and packaged in a gift box. Substantial, with a long-lasting bite, ideal for Bolognese and tomato sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eFor those seeking \u003cstrong\u003ethick spaghetti\u003c\/strong\u003e who are no longer satisfied with classic Spaghettoni, Filotea's \u003cstrong\u003eUltra Spaghettoni\u003c\/strong\u003e are the answer. They are made exclusively from durum wheat semolina and water, crafted at the factory in Ancona, in the Marche region. With a diameter even larger than the regular Spaghettoni variety, they mark the upper end of the scale across the entire range.\u003c\/p\u003e\n\u003cp\u003eUnlike most formats from this producer, the Ultra Spaghettoni also come in a sturdy cardboard box with Filotea branding rather than a simple cellophane bag. This better protects the long noodles during transport and conveniently makes the package a perfect little gift for pasta lovers.\u003c\/p\u003e\n\n\u003ch3\u003eHearty, thick, with a long-lasting bite\u003c\/h3\u003e\n\u003cp\u003eThe larger diameter provides a noticeably more substantial bite than the already hearty Spaghettoni, not to mention thin standard spaghetti. Hearty, textured, robust—these three characteristics often lead fans of this shape to avoid other long pasta entirely.\u003c\/p\u003e\n\u003cp\u003eThe bronze-drawing process makes the difference here as well: a rough, irregular surface that holds sauce and grated cheese much better than mass-produced, smooth pasta.\u003c\/p\u003e\n\u003cp\u003eThese noodles require 11 to 13 minutes in boiling salted water, similar to classic Spaghettoni, with a slightly longer time to achieve full al dente firmness due to the thicker core. It is worth tasting them 2 to 3 minutes before the timer goes off.\u003c\/p\u003e\n\u003cp\u003eThe irregular length, a result of the single-sided cut, remains a tradition with this variety: only one side is cut, the other remains folded, as dictated by the traditional process.\u003c\/p\u003e\n\n\u003ch3\u003eFor Bolognese, tomato sauce, and pesto\u003c\/h3\u003e\n\u003cp\u003eThis pasta pairs best with hearty sauces: a classic Bolognese ragù, a creamy tomato sauce with plenty of basil, or a spicy pesto will not be overwhelmed by the noodle, but rather stand up against it. Anyone familiar with Filotea’s regular \u003ca href=\"\/en\/products\/pasta-filotea-spaghettoni-500g\"\u003eSpaghettoni\u003c\/a\u003e will notice the difference from the very first bite.\u003c\/p\u003e\n\u003cp\u003eA slowly braised ragù with plenty of Parmesan is the obvious choice here, accompanied by a glass of robust red wine. If you prefer it spicier, combine the Ultra Spaghettoni with the \u003ca href=\"\/en\/products\/filotea-sugo-peperoncino-280g\"\u003eSugo Peperoncino\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eWhy there are two thicknesses\u003c\/h3\u003e\n\u003cp\u003eFilotea consciously offers two Spaghettoni versions side by side instead of settling on one thickness, as Francesco Severoni explains: Every kitchen has its own preference. Those who like it hearty choose the Ultra version; those who prefer the classic style stick to the standard thickness. Filotea now supplies over 50 countries, and in almost all of them, both thicknesses sell in parallel.\u003c\/p\u003e\n\u003cp\u003eThe Marche region, where Filotea has been producing since 2005, lies far north of the Abruzzo region where this pasta family originally comes from, but the recipe itself remains unchanged and minimal: durum wheat semolina, water, nothing else—then dried gently for around 24 hours before the pasta goes into the sturdy cardboard box.\u003c\/p\u003e\n\u003cp\u003eAnyone who tries both thicknesses side by side will quickly realize how differently the same raw material behaves depending on the diameter: more water absorption, longer cooking time, heartier bite—three effects created by just a few tenths of a millimeter more dough.\u003c\/p\u003e\n\n\u003ch3\u003eEleven to thirteen minutes for thick pasta\u003c\/h3\u003e\n\u003cp\u003eBoil for 11 to 13 minutes in plenty of salted water, drain, and mix with the sauce while both are still hot. If you want to discover more hearty formats, you can also find Rigatoni and Paccheri in the \u003ca href=\"\/en\/collections\/filotea-hartweizenpasta\"\u003eFilotea durum wheat pasta collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"500 g","offer_id":53071557984590,"sku":"040FILUL01","price":4.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-ultra-spaghettoni-500g.jpg?v=1750983809","url":"https:\/\/norgutes.com\/en\/products\/pasta-filotea-ultra-spaghettoni-500g","provider":"nur Gutes","version":"1.0","type":"link"}