A new experience of pleasure

Pastificio Fabianelli has renewed the most loved traditional shape in the world to enhance the rich taste of pasta. Spaghetto Reale is a thicker and fuller variation of the classic spaghetti. It particularly withholds the seasoning and satisfies the most demanding palates when it comes to thickness. Made from a special mix of 100% Italian durum wheat, it is processed according to an ancient art of the Master pasta makers. It has a generous diameter and a full-bodied texture that encloses the genuine taste and fragrance of the pasta made according to tradition. The prime quality raw material, the bronze die and the slow drying process make Spaghetto Reale a unique product. Spaghetto Reale stimulates all the senses; it captures sight thanks to a porous surface that withholds the seasoning and satisfies the taste. A new experience of pleasure that can be repeated every day thanks to the versatility of this shape allowing countless combinations: from traditional sauces to the most creative. Spaghetto Reale is perfect in every occasion.

Spaghetto Reale - Fabianelli
Thicker than the classic spaghetti with a diameter of 2,4mm
Made with durum wheat semolina from 100% Italian crops
Slow drying process that allows to maintain the fragrance and aroma of the selected wheat
Spaghetto Reale maintains perfect al dente cooking
Ideal for meat, fish and vegetable sauces of the Mediterranean tradition
The bronze die gives the pasta and rough and porous surface

    Prime quality raw material.
    Countless combinations


    Spaghetto Reale with pistachio sauce, cream of pumpkin and yellow datterini

    Ingredients for 4 people

    • 320 g. Spaghetti Reali
    • 300 g. pumpkin flesh
    • 100 g. pistachios
    • 150 g yellow datterini tomatoes
    • 1 red onion
    • 1 small white onion
    • 1 celery
    • Salt
    • Black pepper
    • Extra virgin olive oil
    • Pecorino cheese


    Chop the pistachios with a knife and set aside. Chop the white onion and celery and fry in a little oil. Add the pistachios and the datterini tomatoes and cook until the sauce has curdled. Add salt and turn off the heat. In another saucepan, cook the red onion rings with the cubes of pumpkin flesh. Bring to boil, add salt, season with freshly ground black pepper and turn off the heat. In a large pot, bring to a boil the water, add salt and cook the spaghetti.

    Meanwhile reduce the pumpkin cream: put it back on the heat, adding a little 'cooking water to make it smooth, add a part of the pistachio sauce. Mix well and add the spaghetti “al dente”. Add a few tablespoons of the cooking water again, stir the sauce and serve hot with a generous sprinkling of pecorino cheese.

    Recipe from the blog Con le mani in pasta »

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    Pastificio Fabianelli S.p.A.

    Sede e stabilimento:
    via Sant'Antonino, 107
    52043 Castiglion Fiorentino
    Tel. +39.0575.65601
    Fax +39 0575659355