Cannelloni n° 100 all'uovo

The origins of Cannelloni are extremely old. Among the very first types of pasta to be made from a mixture of flour, water and salt are Gnocchi and Cannelloni, i.e. strips of pasta of different lengths that were rolled up to form perfect cylinders in which to put the filling,

The size of Cannelloni means they are ideal for filling with tasty mixtures made from meat, or vegetables and ricotta.

The most commonly used recipes for Cannelloni are those baked in the oven with tasty fillings and covered with a thin layer of tomato sauce and béchamel.

Available in 250 g packs

Cooking time: 20 min

Selecting the wheat

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

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.

Filini n° 613 all'uovo

Filini (little threads) are very thin strips of pasta that are a great addition to simple first courses made with broth.

Filini are mainly enjoyed in soups, with light, tasty broths enhanced with croutons or vegetables cut into julienne strips.

This pasta can also be used in thick creamy or velvety soups.

Available in 250g packs

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