Nuh'un Ankara İnce Spagetti, labelled spaghettini, is a thin, long strand pasta made from durum wheat semolina only. Because the strands are slimmer than standard spaghetti they cook faster and suit lighter sauces: garlic and olive oil with chilli, a quick fresh tomato sauce, lemon and herbs, or a simple butter and grated cheese finish.
Cook it in a large pot of boiling, lightly salted water, stirring in the first minute so the strands separate, and follow the time printed on the 500 g pack, checking early because thin pasta overcooks quickly. Drain and combine with the sauce straight away. In Turkish homes, thin spaghetti is also served with minced-meat sauce, roasted aubergine or garlic yoghurt.
Per 100 g of dry pasta the manufacturer lists 357 kcal, 10.7 g protein and 2.9 g fibre. It contains wheat and gluten. Keep the pack in a dry, cool, odourless place away from sunlight; shelf life is two years from the production date.