Tirrena Spaghetti No. 5

Travel to Tuscany and you’ll find 11,000 acres of wheat fields, olive orchards and vineyards at the Frescobaldi estates. Their land’s terroir—featuring mild climates, cool soil and the breeze off the Tyrrhenian Sea—is optimal for making Tirrena, an ancient grain pasta. Spaghetti No. 5 (a bit thicker than linguine) is dried for 144 hours, which preserves a distinctive, nutty wheat flavor. Tirrena’s slow-drying method brings out significantly more starch than standard brands. This means the spaghetti has a rough texture; when cooked, the starch helps it keep structural integrity and cling to sauces—especially cheesy ones. Our product experts use the pasta water in sauces as a thickening agent and to season soup. Spaghetti No. 5 is limited stock, with only one or two releases a year.