Spaghetti – Strampelli
Pastificio Strampelli produces its Spaghetti in Amatrice, following a method that enhances the qualities of durum wheat grown in Lazio. The choice of semolina lies at the heart of the product’s quality: local varieties are selected for their ability to give the pasta a naturally amber colour and a resistant, glass-like structure. The dough is prepared by combining the semolina with the purest water from local springs, a technical element that ensures clarity of flavour and perfect hydration of the fibres during cooking. The production process honours the vision of Nazareno Strampelli, pursuing a quality that directly expresses the agricultural biodiversity of the region.
The bronze-die extrusion stage gives Strampelli Spaghetti their distinctive texture, setting them apart from smooth industrial varieties. The natural friction of the bronze creates a matte surface rich in micro-pores, essential to the dynamics of the dish: rather than allowing the sauce to slide away, the pasta captures and absorbs it, creating a harmonious bond between pasta and sauce. The spaghetti diameter is carefully designed to provide balanced chewiness, while maintaining an elastic, firm core that withstands even prolonged finishing in the pan, typical of high-level professional kitchens.
Slow drying is the secret to preserving the pasta’s nutritional and organoleptic qualities. The spaghetti are left to rest for extended periods at mild temperatures, avoiding thermal stress that could compromise their fragrance. This artisanal method allows the pasta to release an aroma of hay and mature wheat as soon as it comes into contact with hot water. The resulting structural stability prevents the pasta from clumping, making it easy to create perfect nests on the plate while supporting excellent digestibility through respect for the natural stabilisation times of the starches.
In the kitchen, Strampelli Spaghetti are versatile and resilient, ideal for classic recipes such as Gricia or for contemporary interpretations featuring fish and shellfish. The transparency of the supply chain and the absence of foreign wheat provide consumers with a safe, traceable product of the highest quality. Every package is the result of an ethical choice that prioritises regional agriculture and the technical expertise of Amatrice. Choosing Strampelli Spaghetti means bringing to the table a symbol of Italian gastronomic identity, where the simplicity of the ingredients is transformed into uncompromising sensory excellence, free from industrial shortcuts.
