The long shapes of our Durum Wheat Semolina Pasta are among the most recognizable expressions of our production. The “legendary” Spaghettoni, Linguine, and other long shapes offer the aroma of wheat, an exceptional texture, and a remarkable ability to bind with sauces. The result is a pasta that appears simple only at first glance, the product of a patient and rigorous craft process.
Benedetto Cavalieri long durum wheat semolina pasta includes classic and iconic shapes of Italian cuisine, designed to enhance simple and quick sauces, seafood condiments, emulsions and more complex recipes where the quality of the pasta is essential to the success of the dish. Spaghetti, Spaghettoni, Linguine, Bucatini and other long shapes require carefully selected raw materials and processing according to the Metodo Delicato, in order to preserve the natural flavour and texture of good durum wheat.
Long pasta particularly highlights the quality of the semolina and the attention dedicated to the production process. A respectful and skilful method helps preserve the balance between vegetable proteins and carbohydrates, supporting texture, body, porousness and the authentic flavour of wheat. In long pasta shapes, these elements are essential because the pasta must maintain structure, elasticity and pleasantness from the first bite to the last.
Long pasta expresses itself best with fluid and well-distributed condiments: tomato sauce, seafood sauces, butter, extra virgin olive oil, emulsions and ingredients capable of adhering to the rough surface of the shape. Spaghettoni, thanks to their larger diameter, call for more decisive and structured condiments; Linguine and Spaghetti are highly versatile, from simple preparations to more elaborate recipes; Bucatini, with their central hole and distinctive texture, are ideal for full-flavoured and substantial condiments, such as ragù and slow-cooked sauces.
Bronze drawing creates a rougher and more porous surface, useful for holding the condiment along the full length of the pasta shape. In long pasta, this aspect is essential because the sauce, often more fluid, must adhere to the pasta and be incorporated evenly during mantecatura. The result is a more balanced dish, where pasta and condiment are truly blended together.
High-quality long pasta can be recognised by its uniform consistency, authentic wheat flavour and rough, porous surface. After cooking, it maintains a perfect al dente texture, helping the condiment blend with the pasta and preventing the sauce from remaining separate at the bottom of the plate. The result is pasta with a pleasant bite, balanced structure and full flavour in every mouthful.
