The real Italian fresh pasta

The real Italian fresh pasta

Our Pastas

Our laboratory produces every day different shapes of short, long, filled pastas. Our pasta, as all other fresh products, has a limited life and needs to be stored at low temperature. For this reason, the production is continuous and based on daily needs. We never preserve the pasta in vacuum or inert atmosphere, to not alter the taste and nutritional properties. The fundamental ingredient for an optimal texture of pasta is the milled durum wheat semolina.

Durum wheat

Durum wheat gives to the pasta compactness and resistance during production and cooking. It’s a fibre-rich cereal, with the right share of vitamins, minerals and proteins, with water high-absorption capacity. Its glycemic index is far lower than a common soft wheat. Thus the energy released to the body is gradual during the day, avoiding glycemic peaks and falls (that typical “starve” feeling that is common soon after we eat sugars or soft wheat products).

In 2 Spaghi we use only Italian grinded durum wheat semolina. This variety has a typical pale yellow colour and granular consistence.

Our pastas’ ingredients

  • Italian grinded durum wheat semolina
  • Water
  • …and nothing else.

Production

We produce our pastas by hand or by mechanical dies. In our laboratory, we use Italian pasta machines and only bronze dies, which guarantee the right compactness and coarseness to the pasta. These details are not secondary, they are essential to taste a real italian pasta, well cooked and dressed with sauce.

Egg pasta

Egg-made pasta is probably the most famous Italian first dish. In 2 Spaghi we produce egg-made tagliatelle, tagliolini and a wide variety of stuffed pasta made with eggs dough.

The egg adds more elasticity and substances to the dough, giving a stronger, luminous yellow colour.

Our Egg pasta’s ingredients

  • Italian grinded durum wheat semolina
  • Pastorized fresh eggs
  • …and nothing else.

Production

Tagliatelle and taglioni are machine made, bronze extruded like all the otther long pastas.

Stuffed pasta

Discovering the filling of a fresh made raviolo is gift-like experience: when you uncover it, you want to know what’s the heart of it, and you wait for the tastes to fill your mouth.

Our mission is to create balanced fillings that let different tastes meet. The pasta, though, is very important too: strong enough to resist a longer cooking, but soft and delicate at the same time.

Ingredients

  • Italian grinded durum wheat semolina
  • Pastorized fresh eggs
  • Ingredients for the filling, like: Italian ricotta,spinach, ham, pumpkin, walnuts pesto, gorgonzola cheese and pears, wild mushrooms, truffle, braised beef…and more!
  • …each day a different one!

Production

Ravioli and tortelli are produced with egg dough, stretched till the perfect thickness, then stuffed with a filling and closed. It’s a ritual made by fast and precise movements, leaving to the hand of the pasta maker the final shape of each raviolo or tortello.We like to see slight differences in the shapes: this is real artisanal work.

Wholegrain Pasta

Once, the pasta was made exclusively with wholegrain wheat, or slightly refined. Working with wholegrain wheat is more complex, but everyone knows today the advantages of this type of pasta : rich in fibres, thanks the the bran, and in minerals.

Ingredients

  • 100% Italian wholegrain durum semolina
  • Water
  • …and nothing else!

Production

Bronze extruded in long or short shape, our wholegrain pasta requires the right quantity of water to be manipulated, but not being too humid. It’s a special work, but we do it every day with passion to give to our clients an “original” pasta, without compromises. The most appreciated wholegrain shapes at 2 Spaghi are bucatini and fusilli.

Time to eat!

Fresh pasta requires short cooking time. That’s why at 2 Spaghi you just wait some minutes for your dish. That’s why, with our pastas and sauces you can have a ready-to-eat dinner at home without hours of preparation.