This pasta is unlike any other pasta you may be used to; the cooking time is much shorter than other dry pastas and the flavor is far better than most of the other pastas that we’ve tried. This pasta is used by Michelin starred chefs worldwide and will transport you back to your favorite trip to Italy or give you a preview of what pasta is like over there. Spinosi makes award-winning pasta without water – mixed exclusively with whole fresh eggs and durum wheat semolina. In 2009, at the Armani Ginza Tower in Tokyo, one of Armani’s most prestigious and luxurious restaurants, Vincenzo Spinosi presented his SpinoBelli for the first time, dedicating them once again to his young sons Marco and Riccardo. Unlike Spinosini, SpinoBelli have a larger cross section. This pasta variety was created to replace discontinued pasta, tonnarelli. The mixture is made with a new blend of top-quality semolina and 100% Italian whole fresh eggs, which are always broken by hand. This is fast-cooking pasta, which cooks in only 6 minutes. Serve it with your favorite smooth, thinner sauces, a chunky fresh tomato sauce with fresh basil, or lightly sautéed garden vegetables and olive oil. Size: 8.8oz (250g), serves 4 Origin: Italy
