Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Rigatoncello n° 28
Rigatoncello is a smaller, fun version of the classic Rigatoni from the Rome tradition, and is perfect for making pasta dishes with sauces or oven-baked dishes. This type of pasta is excellent with pork or beef ragù, slow-cooked stews, or meat and mushroom sauces. It is really tasty with tomato sauces and with vegetables, such as aubergines and peppers.
Available in 500g pack.s
- Cooking time: 11 min - Al dente: 9 min
play
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.
You may also be interested in
Mezzi Paccheri Rigati n° 230
Mezzi Paccheri Rigati are inspired by the typical Paccheri from the Campania region. The thickness, and size of this cut of pasta and its ability to soak up sauces makes it ideal for serving with fish and shellfish sauces. Try it with condiments based on tomato sauce or rich meat ragùs.
Available in 500g pack.s
