Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Pennettine n° 42
Pennettine are a delicious, shorter variation of Penne Piccole Lisce.
The smaller-sized Pennette are perfect for stirring up with creamy sauces, both red ones made with tomatoes or white ones made with cheese, or with classic vegetable soups to be eaten with a spoon.
Try them with light sauces too, made from fresh tomatoes, oil and basil.
Available in 500g packs.
- Cooking time: 9 min - Al dente: 7 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 bronze plates 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
