Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Ditali Rigati n° 59 Farro Integrale Biologici
Ditali Rigati (ridged thimbles) are part of the very short, straight cut pasta family and originate from Campania.
The shape of this pasta is inspired by the sewing thimble, but is open at the top as well. The chunky shape and ridges of Ditali Rigati makes it very versatile for pasta dishes with tomato or in soups and vegetable broths.
Ditali Rigati are especially suited to preparing pasta dishes with a variety of sauces ranging from meat to fish and from vegetables to pulses. The secret of a perfect recipe is that the sauces have a sufficiently liquid consistency so they penetrate inside the pasta.
This pasta is also just as good for preparing broths and soups with vegetables or pulses.
Available in 500g packs.
- Cooking time: 11 min - Al dente: 9 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 bronze plates 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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Chitarrina Abruzzese n° 399 all'uovo Biologica
Chitarrina Abruzzese is a typical regional speciality with an original long shape and a square cross section which is smaller that the classic Maccheroni alla Chitarra.
Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.
This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Chitarrina Abruzzese is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".
The Chitarra Abruzzese is also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.
Available in 250g packs.
