Galletti n° 44

Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.

The origins of Galletti (cockerels) are uncertain, but may well come from the Liguria region.

The shape is the same as Chifferi Rigati with the addition of a crimped line along the top edge that resembles a cockerel's crest.

The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it.

Galletti are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef or pork or vegetables.

Available in 500g packs.

Cooking time: 10 min - Al dente: 8 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 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.