Universal type of pasta. Slightly thinner than «Spaghetti» (only 1,2 mm in diameter), Spaghettini is refined and delicate, that’s why it is often used with light oil-based sauces or seafood-based pasta sauces (like tuna). Try this thin pasta type with fresh tomatoes, various vegetables and herbs. Try with Chumak "Sun-dried tomatoes in oil".
Cooking tips:
Put into salted boiling water (for 100g of pasta use not less than 1 l of water), stir it, turn down the stove slightly and stir it every so often. Remove from heat. Drain well.
Cooking time is around 6 min.