In the history of pasta, it is fascinating to follow the changes in the sizes and calibers of long pasta shapes. In Spaghettoni, for example, the size of the Vermicelli is wisely reduced, to allow them to give fullness of flavor to the lightly fragrant condiments, with which they are best accompanied. With a thinner section than Vermicelli, Spaghettoni is particularly inclined to create a synthesis with a thousand curves and a thousand intertwining flavors around the fork. Barilla suggests treating them with delicacy, paired with fresh and generous sauces.
Like Spaghettini, Spaghettoni prefers the company of oil to that of butter. Their multifaceted taste is enhanced in contact with light fish sauces, and can easily be supported and teased with strong and spicy aromas, such as those of garlic and chilli.