{"product_id":"lello-artisan-pasta-spaghetti","title":"Lello 手工意面 意大利面","description":"\u003ch4\u003eBuy better\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSmall batch, bronze die extruded and made from Australian durum wheat — Lello Artisan Pasta Spaghetti. 400g.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAustralian durum wheat semolina | Small batch artisan production | Bronze die extruded | The spaghetti that holds sauce the way spaghetti should\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy Lello Artisan Spaghetti\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eLello — Australian artisan pasta made in small batches from Australian durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eBronze die extruded — the traditional method that creates a rough, porous surface for superior sauce adhesion\u003c\/li\u003e\n\u003cli\u003eSmall batch production — quality and consistency over volume\u003c\/li\u003e\n\u003cli\u003eAustralian durum wheat semolina — high-protein wheat grown in Australia, the right wheat for pasta\u003c\/li\u003e\n\u003cli\u003eSpaghetti — the world’s most iconic pasta shape, done properly\u003c\/li\u003e\n\u003cli\u003e400g — the artisan format, sized for quality not quantity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eMy Meat Man\u003c\/h4\u003e\n\u003cp\u003eThis is the spaghetti for people who care about what they are eating.\u003c\/p\u003e\n\u003cp\u003eSpaghetti is the most recognisable pasta shape in the world — and the most abused. Most supermarket spaghetti is made by Teflon die extrusion, dried quickly at high temperature and made from wheat that prioritises yield over flavour. The result is a pasta that is technically spaghetti but tastes of very little and holds sauce poorly.\u003c\/p\u003e\n\u003cp\u003eLello does it differently. Small batches, Australian durum wheat semolina, bronze die extrusion. The bronze die creates a rough, porous surface on every strand — the surface that sauce clings to, that absorbs the cooking water, that makes the pasta and the sauce taste like one dish rather than two separate things on a plate.\u003c\/p\u003e\n\u003cp\u003eAt 400g, this is the artisan format — sized for a household that cooks with intention rather than in bulk. At HKD 49, it is the most impactful upgrade you can make to your pasta nights.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe spaghetti for people who care about what they are eating.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eLello vs Liguori — two great spaghettis, two different stories\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eLello — Australian artisan, small batch, 400g. The local producer making pasta the traditional way with Australian wheat.\u003c\/li\u003e\n\u003cli\u003eLiguori — Italian, from Gragnano (PGI), 500g. The historic Neapolitan pasta maker with centuries of tradition.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBoth are bronze die extruded. Both are made from durum wheat semolina. Both are genuinely premium. The choice is between Australian artisan provenance and Italian Gragnano heritage.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy bronze die matters\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ebronze die — creates a rough, porous, matte surface that sauce clings to\u003c\/li\u003e\n\u003cli\u003eTeflon die (supermarket pasta) — creates a smooth, shiny surface that sauce slides off\u003c\/li\u003e\n\u003cli\u003ethe difference is visible — bronze die pasta is matte, Teflon pasta is shiny\u003c\/li\u003e\n\u003cli\u003ethe difference is tasteable — the sauce becomes part of the pasta, not just a topping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eHow to Cook\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBring a large pot of water to a rolling boil — use at least 4 litres\u003c\/li\u003e\n\u003cli\u003eSalt the water generously — it should taste like the sea\u003c\/li\u003e\n\u003cli\u003eAdd the spaghetti and cook until al dente — taste 2 minutes before the suggested time\u003c\/li\u003e\n\u003cli\u003eReserve a cup of pasta cooking water before draining — essential for finishing the sauce\u003c\/li\u003e\n\u003cli\u003eFinish in the pan with the sauce — never rinse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003ePro Tips\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSalt the water generously — under-salted water produces flat-tasting pasta regardless of the sauce\u003c\/li\u003e\n\u003cli\u003eAlways finish the pasta in the pan with the sauce — the pasta absorbs the sauce and the dish comes together\u003c\/li\u003e\n\u003cli\u003eReserve pasta water — the starchy cooking water emulsifies the sauce and makes it cling\u003c\/li\u003e\n\u003cli\u003eCook to al dente — the pasta continues cooking in the pan with the sauce\u003c\/li\u003e\n\u003cli\u003eDo not rinse after draining — rinsing removes the starch that helps sauce adhere\u003c\/li\u003e\n\u003cli\u003eFor carbonara: remove the pan from heat before adding the egg mixture — the residual heat is enough\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eBest Sauces for Spaghetti\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eaglio e olio — garlic, olive oil, chilli and parsley. The sauce that shows what bronze die pasta can do.\u003c\/li\u003e\n\u003cli\u003ecarbonara — egg, guanciale, pecorino and black pepper. The Roman classic.\u003c\/li\u003e\n\u003cli\u003epomodoro — simple tomato sauce, basil and parmesan. The test of a great pasta.\u003c\/li\u003e\n\u003cli\u003evongole — clams, white wine, garlic and parsley\u003c\/li\u003e\n\u003cli\u003eputtanesca — olives, capers, anchovies and tomato\u003c\/li\u003e\n\u003cli\u003ecacio e pepe — pecorino, parmesan and black pepper\u003c\/li\u003e\n\u003cli\u003eprawns with cherry tomatoes, olive oil and fresh chilli\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eServing Suggestions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003espaghetti aglio e olio with garlic, olive oil, chilli and fresh parsley — the dish that proves bronze die pasta needs no hiding\u003c\/li\u003e\n\u003cli\u003espaghetti carbonara with guanciale, egg yolk, pecorino and cracked black pepper\u003c\/li\u003e\n\u003cli\u003espaghetti pomodoro with San Marzano tomatoes, basil and parmesan\u003c\/li\u003e\n\u003cli\u003espaghetti alle vongole with clams, white wine, garlic and parsley\u003c\/li\u003e\n\u003cli\u003espaghetti with prawns, cherry tomatoes, olive oil and fresh chilli\u003c\/li\u003e\n\u003cli\u003espaghetti cacio e pepe with pecorino, parmesan and freshly cracked black pepper\u003c\/li\u003e\n\u003cli\u003espaghetti puttanesca with olives, capers, anchovies and cherry tomatoes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eWhy this is a smart buy\u003c\/h4\u003e\n\u003cp\u003eAt HKD 49 for 400g of small batch artisan spaghetti from Lello, this is exceptional value for a genuinely premium pasta made with Australian durum wheat and traditional bronze die extrusion.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLello artisan quality — small batch, Australian durum wheat semolina\u003c\/li\u003e\n\u003cli\u003ebronze die extruded — the rough surface that makes sauce cling\u003c\/li\u003e\n\u003cli\u003eAustralian provenance — supporting a local artisan pasta maker doing things the right way\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for pasta lovers, home cooks who care about quality and anyone who wants their spaghetti to taste like it was made with intention.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eYou may also like:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/zh\/products\/lello-artisan-pasta-casarecce\"\u003eLello Artisan Pasta Casarecce 500g\u003c\/a\u003e — the twisted scroll shape for chunky ragù and seafood\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/zh\/products\/liguori-pasta-spaghetti\"\u003eLiguori Spaghetti 500g\u003c\/a\u003e — from Gragnano, the Italian PGI spaghetti with centuries of tradition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eDelivery \u0026amp; Storage\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFast delivery across Hong Kong\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a cool, dry place\u003c\/li\u003e\n\u003cli\u003eKeep sealed after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is bronze die pasta?\u003c\/strong\u003e\u003cbr\u003eBronze die pasta is extruded through a bronze die rather than a Teflon die. The bronze creates a rough, porous surface that sauce clings to — the difference between pasta in sauce and pasta with sauce. It is the traditional Italian method and produces a noticeably superior result.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Australian durum wheat?\u003c\/strong\u003e\u003cbr\u003eDurum wheat semolina is the correct wheat for pasta — high in protein, which gives pasta its structure, its bite and its ability to cook to a proper al dente. Australian durum wheat is among the world’s finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from the Liguori Spaghetti?\u003c\/strong\u003e\u003cbr\u003eLello is Australian artisan — small batch, local provenance, 400g. Liguori is Italian, from Gragnano (PGI), 500g. Both are bronze die extruded and made from durum wheat semolina. The choice is between Australian artisan and Italian Gragnano heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy 400g and not 500g?\u003c\/strong\u003e\u003cbr\u003eLello produces in small batches — the 400g format reflects the artisan scale of production. It is sized for a household that cooks with intention.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eFinal Word\u003c\/h4\u003e\n\u003cp\u003eLello Artisan Pasta Spaghetti is the spaghetti made with intention.\u003c\/p\u003e\n\u003cp\u003eSmall batch, bronze die extruded, Australian durum wheat — the spaghetti that holds sauce, cooks to a proper al dente and tastes genuinely of wheat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAustralian artisan. Bronze die. The spaghetti made with intention.\u003c\/strong\u003e\u003c\/p\u003e","brand":"My Meat Man","offers":[{"title":"Default Title","offer_id":61384305738098,"sku":"SAU-LAP-S-400_1","price":49.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/4597\/6434\/files\/lello-artisan-pasta-spaghetti-400g.png?v=1778313651","url":"https:\/\/www.mymeatman.com\/zh\/products\/lello-artisan-pasta-spaghetti","provider":"My Meat Man","version":"1.0","type":"link"}