Sagnette Abruzzesi n° 89

Sagnette Abruzzesi are a typical pasta cut from Abruzzo, Italy. In particular, it seems to have originated in the hinterland of the province of Chieti.

Sagnette Abruzzesi Bio Integrale have a flat rectangular section and 3 pieces of different sizes.

Traditionally this format is accompanied by sauces based on fish, sauces with hen and duck, widely used in the gastronomy of the Abruzzo countryside or lamb-based, typically in mountain areas.

Sagnette Abruzzesi Bio Integrale are also indicated for the preparation of legume soups or with meat sauce and tomato sauce.

Available in 500 g packs.

  • Cooking time: 12 min - Al dente: 10 min
Sagnette Abruzzesi n° 89
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

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.
molitura

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.
impastamento

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.
trafilatura

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.
essiccazione



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