Spaghetti
258 mm (10.16 in)
The reference long cut, available in a durum semolina specification.
Inquire about this product: SpaghettiRetail · Private Label · Foodservice
Pasta Supply Programs
Dry golden spaghetti, penne, fusilli, elbow macaroni and lasagna sheets arranged on a dark surface under warm directional light.
ALPHATRADE supplies dry pasta programs across seventeen cuts, from long and short shapes to small soup cuts and specialty formats, in poly bags, paperboard boxes and bulk cartons. Cut, formulation, pack format and destination-market labeling are aligned before order.
For importers, distributors, retailers and private-label buyers.
At a glance
- Product selection
- Spaghetti · penne · fusilli
- Packaging options
- Poly bags · Paperboard boxes · Bulk cartons
- Before quotation
- Share the product, destination, pack size and estimated quantity. Final options are confirmed for your order.
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Reference configuration
Durum wheat spaghetti — 500 g (17.6 oz) poly bag
This reference configuration illustrates a retail program in the clear poly bag. Cut, formulation, pack format, case configuration and labeling are confirmed for the selected program.
Technical dossier
Indicative technical specification — selected program
Final product specification, cut dimensions, packing configuration and supporting documentation are confirmed for the selected program before order.
OriginEgyptTurkeyItaly
Product & description
| Product | Dry durum wheat spaghetti |
|---|---|
| Category | Dry pasta, long cut |
| Formulation | 100% durum wheat semolina, confirmed for the selected program |
| Appearance | Uniform pale amber strands, free from cracks, specks and breakage |
| Surface | Bronze-drawn texture available, confirmed with the producing line |
Reference cut dimensions
| Length | 258 mm (10.16 in) |
|---|---|
| Cut family | Long cut |
| Die and finish | Final dimensions follow the selected production die |
| Cooking time | Stated per cut on the finished pack |
Cooking & analytical
| Moisture | 12% max |
|---|---|
| Ash | 0.9% max |
| Cooking time | 8 to 10 minutes |
| Increase in volume | 250% min |
| Total solids in the cooking water | 8% max |
| Color | L 80 min, b 22 min, measured on the finished cut |
Safety limits
| Total plate count | 10,000 cfu/g max |
|---|---|
| Yeasts & molds | 100 cfu/g max |
| Coliforms | 10 MPN/g max |
| Staphylococcus aureus · Bacillus cereus | 100 cfu/g max each |
| E. coli · Salmonella | Absent |
| Arsenic · copper · lead · iron | 2 mg/kg max each, tested quarterly |
Compliance & logistics
| Allergens | Contains wheat. Oat pasta additionally contains oats |
|---|---|
| Storage temperature | Ambient, 32 degrees Celsius (90 degrees Fahrenheit) max |
| GMO · irradiation | Not from genetically modified organisms; not treated with ionizing radiation |
| Storage | Store in a cool, dry place away from direct sunlight and strong odors |
Program terms
| Order and schedule | Minimum order, lead time and delivery schedule are defined by the nature and breakdown of each supply program - product, format, brand and destination - and confirmed with the quotation. |
|---|---|
| Incoterms and payment | Programs are executed under Incoterms® 2020 - FOB, CFR, CIF, and DAP or DDP for selected destinations. Payment terms and shipment plan are confirmed with the quotation. |
Origin is confirmed for the selected program and stated on the shipping documents. Shelf life is counted from the date of production. Remaining shelf life at delivery depends on the production slot and transit for the selected program and is stated on the program sheet.
Vitamins and minerals per 100 g
| Thiamine, vitamin B1 | 1.17 mg |
|---|---|
| Riboflavin, vitamin B2 | 0.43 mg |
| Niacin, vitamin B3 | 6.96 mg |
| Iron | 5.0 mg |
| Zinc | 2.7 mg |
Quality & compliance
Every producing site is qualified before it enters a program: HACCP is a baseline requirement, and, where the program requires a recognized food-safety certification (FSSC 22000, BRC or ISO 22000), the program is structured around a site holding the required current certificate, with the certificate, its scope and its expiry confirmed in writing for the selected product before the first order. Batch-specific analysis, applicable certificates and export documentation are provided to qualified buyers. Compliance and quality · US import compliance and FSVP.
Documents available on request: Technical Data Sheet, cut dimension sheet, Certificate of Analysis, applicable certification and registration documentation, and shipping/commercial documents.
Dimensions shown for the spaghetti reference cut. Each cut carries its own measured dimensions, listed on its card, and final dimensions follow the selected production die. Formulation is confirmed for the program before order.
Long cuts
Long cuts
Cut, formulation, pack format and case configuration are confirmed for the selected supply program.
Angel hair / capellini
1.3 mm (0.05 in) diameter
Extra-thin long cut. Final dimensions follow the selected production die.
Inquire about this product: Angel hair / capellini
Fettuccine
258 mm (10.16 in) · 4 mm wide
Flat ribbon cut for sauce-carrying retail and foodservice lines.
Inquire about this product: FettuccineShort cuts
Short cuts
The core retail and foodservice family, measured to the die.
Penne rigate
40 mm (1.57 in) · 20 ridges
Ridged diagonal-cut tube, 10.5 mm outer diameter.
Inquire about this product: Penne rigate
Fusilli
26 mm (1.02 in) · 9 mm
Open corkscrew spiral, the standard short twist for sauces and salads.
Inquire about this product: Fusilli
Rotini
Tight spiral cut
A shorter, more closely wound spiral than fusilli. Final dimensions follow the selected production die.
Inquire about this product: Rotini
Elbow macaroni
13 mm (0.51 in)
Available in a wheat-flour specification.
Inquire about this product: Elbow macaroni
Ziti
25 mm (0.98 in)
Smooth straight tube, 4.5 mm outer diameter.
Inquire about this product: Ziti
Serpentine
30 mm (1.18 in) · 10 ridges
Curved ridged tube for retail and catering ranges.
Inquire about this product: Serpentine
Shells
15 mm (0.59 in)
Ridged shell, 22.5 mm outer dimension.
Inquire about this product: ShellsSmall & soup cuts
Small and soup cuts
Small formats for soup, broth and ready-meal programs.
Orzo / rice
Technical specification on request
Rice-shaped small cut; exact dimensions pending confirmation.
Inquire about this product: Orzo / rice
Vermicelli
15 mm (0.59 in) · 1.0 mm
Fine short strand for soup and broth lines.
Inquire about this product: Vermicelli
Small rings
7 mm (0.28 in) · 12 ridges
Ridged ring for soup and childrens ranges.
Inquire about this product: Small rings
Big rings
8 mm (0.31 in) · 20 ridges
Larger ridged ring for soup and catering use.
Inquire about this product: Big ringsSpecialty cuts
Specialty cuts
Baked-dish formats for retail and foodservice.
Lasagna
170 mm (6.69 in) · 80 mm wide
Flat sheet for baked-dish retail and catering programs.
Inquire about this product: Lasagna
Cannelloni
100 mm (3.94 in)
Large filled-tube format, 25 mm outer diameter.
Inquire about this product: Cannelloni
Jumbo shells
65 mm (2.56 in)
Large stuffing shell, 60 mm outer dimension.
Inquire about this product: Jumbo shellsEvery cut is produced to the selected formulation and pack format. Further shapes are assessed against the available production dies before they are offered.
Oat pasta
Oat pasta
A separate formulation, visibly darker than the durum range, offered in three cuts in the 400 g (14.1 oz) format.
Oat fusilli
400 g (14.1 oz)
Corkscrew spiral in the oat formulation.
Inquire about this product: Oat fusilli
Oat penne
400 g (14.1 oz)
Ridged diagonal-cut tube in the oat formulation.
Inquire about this product: Oat penne
Oat spaghetti
400 g (14.1 oz)
Long cut in the oat formulation.
Inquire about this product: Oat spaghettiContains wheat and oats. Other cuts are not produced in this formulation.
Formulations
Choose the pasta quality
The three wheat formulations differ in protein, in how well the cut holds its volume when cooked, and in shelf life. The blend sits between the two, and is selected around the target price position.
Wheat formulations3 products
| Formulation | Protein, minimum | Shelf life |
|---|---|---|
| 100% durum wheat semolina | 12.5 g per 100 g | 24 months |
| Durum semolina and wheat blend | Between the two, confirmed per program | Confirmed per program |
| Wheat flour | 11 g per 100 g | 18 months |
Other formulations1 product
| Formulation | Protein, minimum | Shelf life |
|---|---|---|
| Oat pasta | Oatmeal, whole oats and semolina | See the oat pasta cuts above |
Durum semolina holds its volume better in the pot and loses less solid to the cooking water than wheat flour. Availability of each formulation follows the producing line and the agreed program.
Request the current rangePackaging options
Indicative packaging options
Formats, case configuration and availability are confirmed for the selected program.
Illustrative pack; final artwork confirmed for the program.
Poly bag
1 lb · 400 g · 500 g · 800 g · 1 kg
- Channel
- Retail · Distribution
- Format note
- 1 lb format for US retail programs
Clear retail bag showing the cut, run in the US retail weight and in metric weights for other markets.
See cuts: Poly bag →
Paperboard box
Per format
- Channel
- Retail · Private label
- Case configuration
- Per program
Printed carton with a clear product window, coordinated around the cut, artwork and labeling requirements.
Request a quote: Paperboard box →
Bulk carton
2 × 10 lb case · 10 kg (22 lb)
- Channel
- Foodservice · Repacking
- Format note
- 2 × 10 lb configuration for US foodservice programs
Transparent poly bags inside a plain corrugated carton, run in the US foodservice case weight and as a 10 kg carton for other markets.
Request a quote: Bulk carton →ContainersClear polypropylene retail bags, printed paperboard boxes with a product window, and bulk cartons with transparent inner bags.
US standard formatsRun to the formats US buyers order in: 1 lb retail bags, and 2 × 10 lb foodservice cases. Metric weights are run for other markets.
Case & palletCase configuration and pallet plan confirmed per cut and pack weight before booking.
Label & artworkBuyer artwork or coordinated private-label development, set for the destination market.
Storage & transportStore dry and ventilated, away from direct sunlight and strong odors. Protect from crushing in transit.
Private label
Private-label pasta programs
Cut, formulation, pack format, case configuration, label and artwork are configured under your brand, with specification and documentation coordinated for the destination market before the first shipment.
- 01
Cut & formulation
Pasta shape and formulation assessed for the target channel and price position.
- 02
Pack, case & artwork
Bag or box, pack weight, case configuration and artwork coordinated for the brand.
- 03
Documentation & approval
Specification, cut dimensions and labeling reviewed for the receiving market before order.
- 04
Delivery planning
Dispatch planned dry and palletized, protected from crushing and moisture in transit.
Supply execution
Supply execution, aligned before shipment
- Cut and formulation confirmationPasta cut, formulation, pack weight, case configuration and label confirmed for the program.
- Dimension and document reviewCut dimensions and required documentation reviewed against destination requirements.
- Pallet and container planningPallet configuration and container loading planned per pack format and route, and confirmed with the producing line before booking.
- Shipment coordinationLoading, documents and delivery coordinated with the buyer. Samples are arranged once the program, specification and commercial terms are agreed.
- Independent inspectionIndependent pre-shipment inspection (SGS or equivalent) is arranged on request at loading.
Pasta programs are planned for the agreed cut, formulation and pack format, with cut dimensions and documentation aligned before shipment.
Buyer FAQ
Common questions on pasta supply programs
Can ALPHATRADE supply private-label pasta in multi-pack and club formats?
ALPHATRADE supplies private-label pasta as the contracting seller. Multi-pack and club configurations use the documented cuts and pack formats. Assembly, case count and pallet layout are confirmed in the program specification before the first order.
What packaging formats are supported for club and pantry packs?
Retail bags, paperboard boxes and bulk cartons are listed in the packaging section. Club and pantry presentations use these formats, with pack weight, case count and pallet layout confirmed for the selected program.
Can bronze-cut and standard-die pasta run in the same program?
Yes, subject to the selected production line. Each cut has its own specification, including surface finish, dimensions and pack format. The available cuts are listed in the range section.
What has to be settled before custom pack artwork goes to print?
Confirm the product and pack format, provide print-ready artwork or a design brief, document rights to any licensed names or marks, and review destination labeling requirements. Ingredient and allergen declarations are checked before artwork approval.
Who is responsible for FDA requirements when importing pasta into the United States?
FSVP obligations sit with the designated FSVP importer, where applicable, and producing facilities keep their own applicable FDA obligations. The Foreign Supplier Verification Program is the importer's duty under FSMA, not the supplier's, and the FSVP importer is generally the US owner or consignee at entry, which may be a different company from the customs importer of record. Prior Notice must reach the FDA before arrival, filed by the designated filer. ALPHATRADE supplies the supplier-side evidence the importer's file requires and provides the product, producing-site and shipment data the filer needs.
Questions that apply to every program, on certification, the documents that travel with each lot and United States entry, are answered on Compliance & Quality and US food import compliance.
Buyer guides
Related buyer guides
- Sourcing food from Egypt: what a buyer should verify
What to verify when buying from a new origin
- How to read a food specification sheet
What a technical data sheet must tell you
- FSVP: what you must hold on every foreign supplier
What the file must contain, and where files fail
- Labeling imported food for the United States
Label elements, dual units, allergens and origin marking