Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fettuccia n° 150
This type of pasta from the Fettucce family is unique because of its rough surface and thickness which is typical of extruded pasta.
Try it with ragù, sauces made from game, or fish and shellfish sauces.
Available in 500g pack.s
- Cooking time: 12 min - Al dente: 10 min
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Our method
Attention, care, experience, quality at every stage: from our mill to your table.
The milling
We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
The dough
Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
Drawing
While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
Drying
Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
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Anellini n° 71
Anellini (little hoops) belong to the minute pasta family to be cooked in broth.
Inspired by little hoop earrings, they belong to culinary tradition of Apulia and Sicily and are suited to fun recipes to appeal to children's imagination.
They are especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips. This pasta can be used in thick creamy or velvety soups.
Available in 500g pack.s
