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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Tortiglioni n° 23 Farro Integrale Biologici
Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples.
Find out more
The name in Italian refers to the shape and comes from the Vulgar Latin tortillare which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production.
The shape is particularly versatile, but also very original, and best suited to full-bodied sauces.
Tortiglioni are excellent served with succulent, meat-based sauces. They are also very good served with tomato sauce or vegetable and tomatic sauces. It is a particularly suitable type of pasta for oven-baked dishes.
Available in 500g packs.
