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Napolina Spaghetti 500g

Regular price £1.49

Tax included.

Napolina Spaghetti. 

We craft and number each pasta die to ensure you get the perfect shape & size for every meal  

Crafted from the finest durum wheat, our pasta is simply made and slowly dried to deliver the best product to your table. For a true taste of Italy, serve al dente.  

Buon appetito!  

Napolina means 'Little Naples' which is where our brand was created in 1965. Inspired by the Italian love for life, family and fantastic food, we always have and always will put quality and simplicity first.  

That's the Italian way.  
Napolina is a registered trademark.  
Perfect for Bolognese



100% Durum Wheat Semolina.


Typical Values Per 100g uncooked Per 75g uncooked
Energy 1508kJ/356kcal 1130kJ/267kcal
Fat 1.5g 1.1g
- of which saturates 0.3g 0.2g
Carbohydrate 72.0g 54.0g
- of which sugars 3.0g 2.3g
Fibre 3.0g 2.3g
Protein 12.0g 9.0g
Salt <0.01g <0.01g



Contain: Egg, Wheat, Glucose.

See ingredients in bold.


Choco Pie with Marshmallow Filling. Perfect snacks for after play time.  

No Preservatives.                                                                                                               No Artificial Colur                                                                                                                  0g Transfat                                                                                                                          Low Sodium


Ideal for pasta.


Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 9-11 minutes according to taste. A shorter cooking time will create a firmer authentic Italian texture (al dente meaning firm to the bite.

Drain and serve with your favourite Napolina pasta sauce.


Spaghetti Carbonara : Serves 4


  • 25g unsalted butter
  • 100g pancetta or smoked bacon, diced
  • 300g Napolina Spaghetti
  • 40g Parmesan cheese, grated
  • 40g Pecorino cheese, grated
  • 1 garlic clove, finely chopped
  • 2 eggs, beaten
  • Salt
  • Black Pepper

# Melt the butter in a large pan.

Add the chopped garlic and the diced pancetta or smoked bacon into the pan.

Cook for 5 minutes until crisp and golden brown.

# Meanwhile cook spaghetti in a large pan

of slightly salted boiling water and cook until al dente.

  1. In a separate bowl. beat the eggs and add the Parmesan and Pecorino cheese and black pepper. Drain the spaghetti and add to the pan with the pancetta, then toss together.
  2. Turn the heat off and pour the egg mixture over the pasta, stirring well. The heat of the pasta is enough to cook the egg mixture through. Add the remaining Parmesan and Pecorino cheese, mix again.

# Serve with some more black pepper.

Buon appetito!


Store in a cool, dry place. Avoid from direct sunlight.

For Best Before End: See packaging.





Country of Origin:



Prepared and packed for:  
Royal Liver Building,
Pier Head, Liverpool,   
L3 1NX.


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