Artisanal bronze-died spaghetti.

On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. To make what Carlo Latini considers "pasta," he chose to use the old-fashioned techniques of master Italian pasta makers. He believes this is the only way to make pasta that preserves the high gluten content and exceptional flavors of our outstanding durum wheat. In 1990 Carlo chose the company's pasta shapes and designed the bronze dies for their production. He was guided by his personal tastes, the gastronomic history of Italy, and the desire to create unique pasta shapes unknown in the classic pasta die catalogs. The color of the Latini box was selected by Carlo's wife, Carla, and is the warm color of a cloak that covers the shoulders of a beautiful woman painted by Tintoretto.

The best sauces for spaghetti are oil based, which coat the noodles evenly and keep the strands from clumping together.

View our recipe for a simple and sublime Spaghetti con Pomodoro e Basilico.