Spaghetti No.5 - Ancient Grain Pasta from Tuscany

The most familiar shape in Italian cooking, made from three ancient Tuscan wheat varieties — spaghetti slowly dried for 144 hours (six days) at temperatures below 38°C. The most known shape, made with the least known wheat.

Spaghetti needs no introduction. It is the shape that has crossed every border and appeared on every table. Which is precisely why what is inside it matters: a long, smooth strand is a clear surface, and there is little a sauce can do to disguise what lies beneath it.

The wheat behind Tirrena Spaghetti No.5 comes from the Frescobaldi estates in Tuscany, where three ancient varieties — Senatore Cappelli, Khorasan and Evoldur — are cultivated in a landscape shaped by the mild climate and the afternoon breezes of the Tyrrhenian Sea. These are heritage grains that predate intensive farming, with the natural character of the wheat preserved through the entire chain. They are milled at Molino Borgioli in Calenzano into semolato, a rare type of durum wheat milling that removes only the outer bran while preserving the inner bran, the wheat germ and the natural fibre of the grain.

The pasta is then made at Pastificio Artigiano Fabbri in Strada in Chianti — a workshop founded in 1893 — where it is bronze-drawn and dried in static chambers, slowly, for six days at temperatures strictly below 38°C. Nothing is rushed.

Made for the great Italian classics: aglio, olio e peperoncino · cacio e pepe · carbonara · pomodoro e basilico · alle vongole · alla puttanesca · light seafood sauces.

Contains WHEAT. May contain traces of eggs, soy and mustard.