Top quality spaghetti has a rough texture, smells nutty, and tastes delicious. The Martelli family gave us a tour of their factory in Tuscany to show us how they make it.
And then daughter Chiara and aunt Rosa cooked lunch - spaghetti with a sausage carbonara sauce.
To make it allow about 90g of pasta per person. Cook it until al dente, following the manufacturer's instructions. Get hold of 3 or 4 very good quality, meaty sausages - preferably with some garlic and fennel flavouring - and remove the skins. Crumble the meat and dry fry it over a medium heat. Beat 2 egg yolks and stir in a generous handful of grated parmigiano cheese.
Drain the pasta, stir in the egg mixture and sausage meat. Eat immediately.
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Vicky Bennison