Chifferi Rigati n° 33, Short shapes

Chifferi Rigati takes their name from the German word "Kipfel", a typical Austrian cake in the same shape which was very popular in the Grand Duchy of Tuscany at the time of Marie Louise of Austria.

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.

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

This pasta also goes really well when prepared with pulses.

Available in 500g pack.s

  • Cooking time: 7 min - Al dente: 5 min
Chifferi Rigati n° 33, Short shapes
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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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    The origins of Capellini, with their evocative name (fine 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 Capellini 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.

    Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Capellini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region.

    Available in 500g packs.

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