The pasta that makes a simple dinner feel complete

Unusually thick 2.2 mm spaghetti, a satisfying bite and sauce carried in every forkful.
SPAGHETTONI turns a few good ingredients into the kind of plate you want to slow down and enjoy.

SPAGHETTONI

500g

¥1,600

1/2

SPAGHETTONI

ITALIAN SPAGHETTONI • 2.2 mm • 500g

SPAGHETTONI is thick 2.2 mm spaghetti, made in Italy from Italian durum-wheat semolina and water. Its larger diameter gives the pasta a fuller, firmer bite and enough structure to stay present even with simple sauces.

The pasta is drawn through bronze dies, creating a naturally rough, porous surface that helps sauce cling rather than slide away. During cooking, the surface also releases starch into the water, making it easier to bring olive oil, cheese, tomato or clam juices together into a smooth sauce that coats the pasta.

It is then slow-dried at 45–55°C for 24–60 hours. This low-temperature process helps preserve the surface and structure created during production, giving SPAGHETTONI its substantial texture and characteristic bite.

It works especially well with sauces where the pasta itself matters: cacio e pepe, aglio e olio, tomato, carbonara or spaghetti alle vongole.

Cook for approximately 12 minutes, but begin tasting before the suggested time is complete. For the best result, move the pasta into the sauce while still slightly firm and finish the final minute in the pan.

Technical specifications

Net weight: 500g
Diameter: 2.2 mm
Ingredients: Italian durum-wheat semolina and water
Origin: Made in Italy
Production: Bronze-drawn
Surface: Rough and porous
Cooking time: Approximately 12 minutes; taste for doneness
Texture: Firm, substantial bite with strong sauce adhesion

¥1,600

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SPAGHETTONI
/spaɡetˈtoːni/

In Italian, you don't need a new word to make something bigger. You just add "-ONI"
A "cucchiaio" is a spoon. A cucchiaiONE is the spoonful of something you love, the one that you are not planning to share. A "bacio" is a kiss. A baciONE is the one you save for someone you really like. Spaghetti, plus "-oni" becomes spaghettoni: not a different pasta, just spaghetti with more presence, a bite you notice, a thickness that stops sitting in the background and starts acting like one of the ingredients. It's a literal name for a literal difference. The 2.2 mm is the whole joke, and the whole point.

2.2 mm. The difference begins before the flavour

You feel it in the bite. At 2.2 mm, the spaghetti fills the mouth and gives back as you chew. It feels generous, firm and weighty, with real presence in the sauce.
Then the surface does its work. Sauce settles into the rough texture, so pasta and condiment arrive as one mouthful.
This is the pleasure of pasta with bite.

Most spaghetti on Japanese supermarket shelves stops around 1.6 mm. Our spaghetti is 2.2 mm. That difference does more than sit on the packet, it changes how dinner feels. The thicker spaghetti creates a fuller bite, keeps a firm centre and gives even a simple sauce enough structure to feel complete. Tomato, olive oil or cheese no longer need to do all the work. The pasta becomes part of the pleasure, not merely the carrier beneath it.

Good sauce should cling, not wait at the bottom of the plate

Bronze drawing leaves this pasta with a rough, porous surface. In the pan, that surface gives sauce somewhere to hold and releases starch into the cooking water.
That starchy water helps olive oil, cheese or tomato become a glossy sauce around the pasta rather than a garnish that slides away.
The result is not pasta with sauce placed on top. It is sauce built into every forkful.

Approximately 12 minutes is the guide
Your mouth makes the final decision

Begin tasting before the suggested time is complete. Look for a firm centre that resists gently without feeling raw.
Reserve the cooking water. Move the pasta into the sauce while it is still slightly firmer than you want, then finish the final minute in the pan.

Cooking time is a guide.
The final texture tells you when it is ready.

Spaghetti with olive oil, peperoncino and parsley shows exactly what good pasta can do

Good extra virgin olive oil, parsley, a little lemon zest and starchy pasta water come together into a glossy sauce, with no cream and no heavy ingredients required. The pasta starch contained in the boiling water will provides the creaminess.

STEP 1

Bring a pot of salted water to a boil to cook the pasta. When the water has come to a boil, cook the spaghetti for about 10/12min.

STEP 2

Pour the oil, and chili pepper into a large pan. Sauté over low heat for a couple of minutes, being very careful not to burn it. When the pasta is almost ready, add a ladle of the pasta cooking water to the sautéed mixture.

STEP 3

Drain the spaghetti directly into the pan, Finally, flavor with the chopped parsley

STEP 4

Finish cooking them by adding more cooking water as needed, stirring often to release it's starch and emulsify into a sauce.

STEP 5

Plate the spaghetti with their sauce, and garnish with more parsley to taste.

ADDITIONAL NOTE

The same technique works beautifully for a classic aglio, olio e peperoncino. Simply add a little finely chopped garlic in STEP 2.

With The Simple Food Co. olive oil, however, we prefer to keep the garlic light, or use only a very small amount. The oil has such a distinctive aroma and delicate flavour that too much garlic can easily overpower the fresh olive notes you want to taste.

The quality you feel in the pan begins long before the water boils

SPAGHETTONI is made from durum wheat grown and milled in Italy, drawn through bronze and dried slowly for 24–60 hours at 45–55°C. Slow, low-temperature drying protects the surface and structure that fast industrial drying can flatten. The purpose is not nostalgia, it is performance: a firm bite, useful starch and pasta that stays present in the sauce.

Every production choice we made, you can taste it into the plate.

Durum-wheat pasta has a naturally dense structure around its starch. Cook it al dente and that structure stays firmer, so the starch is digested more gradually and the pasta has a lower glycemic response.

In everyday terms: better bite, slower digestion and a more balanced way to enjoy pasta.

THE BASE

Start with the base explained above.
Once you know the olive-oil-and-pasta-water technique, you can take it in many directions.

MAKE IT WITH VONGOLE

Add fresh clams and you have the foundation of a classic spaghetti alle vongole. A splash of white wine or a little lemon zest can add another layer, while the pasta, olive oil and clam juices stay at the centre of the dish.

THEN CHANGE ONE INGREDIENT

Replace the clams with karasumi, shirasu whitebait, tuna or sardines. The same base carries each ingredient in a different direction.

Learn the base once. Keep inventing dinner from what you have.

The value reaches beyond the packet

When the pasta has flavour, bite and the structure to build a sauce, a meal does not need a long ingredient list to feel generous. With just simple olive oil, with clams, tomato, with Karasumi or shirasu. This pasta turns any simple recipe into pure satisfaction. Less complexity in the recipe; more pleasure on the plate.

Taste

Made with Italian durum-wheat semolina and water, then slow-dried for 24–60 hours at 45–55°C to protect the wheat character.

Texture

A satisfying 2.2 mm format for a fuller bite, bronze-drawn to create the rough, porous surface that helps sauce cling.

Health

Durum wheat forms a dense protein structure around the starch as it cooks. Cooking al dente helps to control the glycemic spikes.

A fuller bite.
Sauce in every forkful.

Begin with spaghetti alle vongole, or master the olive-oil-and-pasta-water base and add karasumi, shirasu, tuna or sardines.
Taste before the clock decides. Finish the final minute in the pan.
Then take the first forkful, and feel why 2.2 mm matters.

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