The spaghetti have a rough surface, which means they absorb plenty of sauce. Cooked to be just right for everyone, for a delicate «al dente» consistency that differs hugely from industrially produced spaghetti. Whether you're cooking spaghetti alle vongole or a hearty carbonara, these spaghetti are the perfect accompaniment to a deliciously flavoursome sauce, and even work perfectly with a simple all'olio e aglio.