Quadretti n° 172

Quadretti (little squares) belong to the minute pasta family to be cooked in broth.

This is a classic pasta made from leftovers and was usually created, as in the case of maltagliati, from the pasta that was left over from making fettuccine on festive occasions.

This pasta is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.

It can be used in thick creamy or velvety soups.

Available in 500g pack.s

Cooking time: 6 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.

Tubetti Rigati n° 64

Tubetti Rigati (ridged tubes) are part of the very short, dry, straight cut, ridged pasta family and originate from southern Italy.

The shape is what gives this pasta its name because it resembles small tubes.

Tubetti Rigati 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 and 3 Kg packs.

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