Wisk | Premium Culinary and Pastry Ingredients in the Philippines - WISK

Spaghettoni’ is a classical shape of the italian tradition (2,8 mm diameter) and it needs a special blend of semolinas, from durum wheats cultivated in the sunny and windy hills of Southern Italy.
Spaghettoni is obtained through a mould of special bronze alloy with funnel-shaped holes which give to the dough, while it is taking its form, a delicate pressure.
The drying process, for about 40 hours at a low temperature, ensures a perfect osmosis between carbohydrate and protein. In this way you can get a balanced cooking from core to surface, a delightful chewiness and a perfect amalgam with your sauces…..

Benedetto Cavalieri first opened his pasta factory in 1918 and this superb family business continues to this day, within the same factory premises. The company’s traditional ‘delicate’ or ‘metodo delicato’ method of production has not altered over the last 100 years; this involves a long kneading and pressing process, before passing the pasta mixture slowly through bronze dies and then drying at a low temperature for up to 48 hours. This method guarantees the preservation of the nutritional value of the durum wheat (proteins, vitamins and carbohydrates) but also gives the pasta its authentic taste and perfect consistency.

Only seven producers still apply this method of durum wheat pasta production. However, Benedetto Cavalieri has the benefit of also originally being a grain grower – with this comes an in-depth understanding of the most important raw material: durum wheat. This is sourced predominantly from northern Puglia (Tavoliere) but is also brought in from neighbouring Basilicata. Following each year’s harvest, the company’s quest for the optimal blend of durum wheat begins for each pasta