Ditali Rigati n° 59

Ditali Rigati (ridged thimbles) are part of the very short, straight cut pasta family and originate from Campania.

The shape of this pasta is inspired by the sewing thimble, but is open at the top as well. The chunky shape and ridges of Ditali Rigati makes it very versatile for pasta dishes with tomato or in soups and vegetable broths.

Ditali Rigati are especially suited to preparing pasta dishes with a variety of sauces ranging from meat to fish and from vegetables to pulses. The secret of a perfect recipe is that the sauces have a sufficiently liquid consistency so they penetrate inside the pasta.

This pasta is also just as good for preparing broths and soups with vegetables or pulses.

Available in 500g packs.

  • Cooking time: 12 min -“al dente”10 min
Ditali Rigati n° 59
play

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 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.
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



You may also be interested in

Orecchiette n° 91

Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre.

In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb.

In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil

This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù.

Available in 500g or 3 Kg packs.

Find out more