Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Millerighe n° 25
Millerighe (a thousand lines), which are similar to Rigatoncello, are an exclusive type of pasta in the De Cecco range which has ridges etched closely together on the surface.
Millerighe pasta is particularly good with various meat sauces, sausage, pork and stews. Vegetable sauces with mushrooms, artichokes, courgettes and aubergines are also perfect with type of pasta.
Available in 500g pack.s
- Cooking time: 13 min - Al dente: 11 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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Tubetti Lisci n° 62
Tubetti Lisci (smooth tubes) are part of the very short, dry, straight cut, smooth pasta family and originate from southern Italy.
The shape is what gives this pasta its name because it resembles small tubes.
Tubetti Lisci are recommended for preparing soups with beans or lentils, or vegetable broths.
This pasta is also excellent for preparing very delicate pasta dishes with light tomato and basil sauces.
Available in 500g pack.s
