Farfalle n° 93

Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the centre.

The condiments recommended for Farfalle are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavours made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry.

This pasta is also great for preparing delicious, colourful, imaginative pasta salads.

Available in 500g and 3 Kg packs.

Cooking time: 13 min - Al dente: 11 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 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.

Millerighe n° 25

Millerighe (a thousand lines), which are similar to Rigatoncello, are an exclusive type of pasta in the De Cecco range which has ridges etched closely together on the surface.

Millerighe pasta is particularly good with various meat sauces, sausage, pork and stews. Vegetable sauces with mushrooms, artichokes, courgettes and aubergines are also perfect with type of pasta.

Available in 500g pack.s

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