How To Prepare Made by Mama's Extra Long Spaghetti

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This is not your average spaghetti. Measuring nearly 2 feet in length, it makes for an impressive party trick or show-stopping gift for the foodie in your life.

Like all our pastas, this Spaghetti is made in Gragnano, Naples. Its unique microclimate, which provides the right amount of sun, wind and humidity, makes Gragnano known as the best place in Italy to produce pasta.

Pasta di Gragnano is a trademark and quality stamp that ensures that this pasta is made from premium wheat from Gragnano and the calcium-poor water of Monti Lattari. In addition, the pasta is cut with rough bronze molds and dried at low temperatures over several days.

If you've ever cooked in Italy, you know that breaking your spaghetti is considered borderline blasphemous to an Italian. Here is how you can cook your super long Made by Mama spaghetti in your everyday pot, without any breakage.

And for recipe inspiration using this wonderful pasta, visit our recipes page!

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Ingredients

Spaghetti
Water
Salt

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Directions

Fill your pot with water and bring to a boil.
Salt your boiling water (don’t miss this step!!!).
Place one end of the spaghetti into the pot. As the spaghetti softens, slowly curl it around the outer edges of the pot, allowing more of the spaghetti to be folded in. Do this with patience until the entire spaghetti can be submerged in the pot.
Stir the fully submerged spaghetti to ensure the pieces are separating and cooking evenly.
Cook until your pasta is perfectly al dente - this means it still has a little resistance to the bite. It should be tender, but still slightly firm and chewy.
Before straining, don’t forget to reserve some pasta water in a cup to add into your sauce, if needed. The starchy, salty water adds a wonderful creaminess and helps the sauce bind to the pasta.

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How To Prepare Made by Mama's Extra Long Spaghetti

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