Mezzi Rigatoni n° 26

It is a shorter version of the classic Rigatoni, which is a typical type of traditional pasta from Rome, that has the characteristic ridged external surface and a large diameter and thickness.

The best condiments for Mezzi Rigatoni are meat or vegetable sauces provided that they are dense enough to work their way inside and be trapped by the ridges. Amazing with fish based recipes.

Available in 500g or 3 Kg packs.

Cooking time: 14 min - Al dente: 12 min

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

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.

Ditalini Lisci n° 68

Ditalini Lisci (small smooth thimbles) are a smaller variation of the classic Ditali Lisci and are part of the minute pasta family from the Campania region.

The shape of this pasta is inspired by the sewing thimble, but is open at the top as well. Ditalini Lisci are mainly used for preparing vegetable soups with light, tasty broths and enhanced with croutons or vegetables cut into julienne strips.

This pasta can also be used in thick creamy or velvety soups.

Available in 500g pack.s

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