Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Tagliolini n° 106 all'uovo
Tagliolini No 106 are part of the family of long pasta, wound into skeins made from thin rustic sheets of pasta.
The origin of this pasta is contested between Genoa, Naples and the Ciociaria area (central Italy).
It dates back to as early as the 17th century as shown by the "Bando contra Vermicellari" (Announcement to the Vermicellari district) issued in October 1602 in which the latter was ordered to adhere strictly to the price caps for the price of certain types of pasta including "Tagliolini bianchi". Stiff fines were imposed on anyone who disobeyed this order. Girolamo Aleandri in "La difesa dell'Adone" (the Defence of Adonis - Venice 1630) refers to Tagliolini in a description of everyday life at court: "During gentlemen's recreation in the house of the Marquis of Pepoli, one said to the other as a joke that he must have been drunk on tagliatelli, that soup made with fine pasta strips, which in many places in Lombardy are called lasagnette, and in Rome (if I am not mistaken) tagliolini". A closer look at the more recent history of rural traditions in Abruzzo reveals that tagliolini were served in chicken or pigeon broth to nursing mothers because they were light, but also very nutritious.
The size of tagliolini makes them perfect for vegetable or meat-based broths. Their natural versatility makes them especially tasty in pasta dishes with light sauces made from tomatoes, butter or soft cheeses. In the Naples area, they are the main ingredient in traditional pasta pies and oven-baked pasta dishes.
Available in 250g packs
- Cooking time: 2 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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Stelline n° 675 all'uovo Biologiche
Stelline (little stars) belong to the minute pasta family to be cooked in broth.
This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. The pasta is shaped like a star and is small and appealing.
It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.
This pasta can also be used in thick creamy or velvety soups.
Available in 250g packs.
