Divella
Divella Spaghettini Pasta
What it is
Divella Spaghettini is a type of long, thin pasta made from durum wheat semolina. It is similar to spaghetti but slightly thinner, which affects its cooking time and texture. This pasta is a staple in many Italian kitchens and is known for its ability to hold sauces well. The quality of the durum wheat used contributes to the pasta's firm texture when cooked al dente.
How people cook with it
Spaghettini is a versatile pasta shape that works well with a variety of sauces, from light and simple to rich and complex.
- With light tomato sauces
- Tossed with olive oil and garlic
- In seafood pasta dishes
- As a base for pesto
To cook spaghettini, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Cook according to package directions, usually for a shorter time than regular spaghetti due to its thinness. The pasta should be cooked until al dente, meaning it has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta with your chosen sauce and a little of the reserved water to help the sauce emulsify and cling to the strands.
How it differs from similar foods
Spaghettini differs from regular spaghetti by its diameter; it is noticeably thinner. This thinner profile means it cooks faster and can absorb flavors more quickly. It also has a more delicate mouthfeel compared to thicker pasta shapes. Angel hair pasta is even thinner than spaghettini.
Who it is for
Home cooks looking for a quick-cooking pasta that pairs well with many dishes will appreciate spaghettini.
How to keep the rest
Store uncooked spaghettini in a cool, dry place in its original packaging or an airtight container. Keep it away from moisture and direct sunlight to maintain its quality and prevent spoilage. Once cooked, leftovers should be refrigerated and consumed within a few days.