10 x 400g (14.oz.) 
A type of dry, long, and cylindrical pasta made from wheat semolina and water. It's a staple in Italian cuisine and is known for its simple yet versatile nature, making it suitable for various sauces and dishes. The pasta is typically cooked in boiling water until al dente, meaning it's cooked through but still firm and slightly chewy. Here's a more detailed description
 
Badelli Spaghetti, like other spaghetti, is characterized by its long, thin, and solid cylindrical shape.
Ingredients:The primary ingredients are wheat semolina and water. Origin:Badelli brand spaghetti is produced in Türkiye according to Supermarket23. Cooking:It's cooked in boiling water until it reaches the desired level of doneness, typically al dente.
Versatility:Spaghetti is a versatile pasta that can be paired with a wide range of sauces, from simple tomato sauces to richer, creamier options.
 
Vitamins and Minerals:
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Badelli spaghetti is enriched with certain B vitamins (Niacin, Thiamine Mononitrate, Riboflavin) and minerals (Iron, Folic Acid). 
Durum Wheat Semolina:
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This is a coarse flour made from durum wheat, a type of hard wheat. It's the main ingredient in most traditional Italian pasta. 
Durum Wheat Flour:
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This is a finely milled flour made from durum wheat, providing a slightly different texture and consistency.