Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Spaccatella n° 171
Spaccatella originally comes from Sicily and is part of the whimsical, dried pasta family.
The distinctive curved shape, with a hollowed split in the centre makes this pasta especially versatile, but also original. It is perfect for traditional, dense sauces.
Spaccatella is excellent for preparing pasta dishes served with light sauces made from tomatoes, but also goes really well with meat ragù.
Unbeatable with Sicilian pesto made from ricotta and dried tomatoes.
Available in 500g pack.s
- Cooking time: 10 min - Al dente: 8 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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Capelli d'Angelo n° 209
The origins of Capelli d'Angelo, with their evocative name (Angel Hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape.
Even the name Capelli d'Angelo is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
Capelli d'Angelo are a type of pasta which is ideal with broth into which it is broken. Capelli d'Angelo can also be used for pasta dishes served with white sauces, eggs, uncooked butter and cheese.
Available in 500g pack.s
