We pay close attention to cooking times. The result is "Pici Dritti," thick spaghetti with a rough surface and an interesting and innovative technical variant. We created a small hole in the center of the spaghetti that closes during cooking as it swells, so the pasta ends up with a diameter of 4.4 millimeters and cooks in just 11 minutes. A top-quality product made from Tuscan durum wheat semolina, bronze-drawn and dried at low temperature. With a rough and dense finish, this pasta releases the necessary starches to allow it to be tossed in the pan in the final stage, thus blending perfectly with all types of sauces.