Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Quadrucci n° 672 all'uovo
Quadrucci (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.
This pasta can also be used in thick creamy or velvety soups.
Available in 250g packs
- Cooking time: 6 min
play
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.
You may also be interested in
Tagliatelline n° 333 all'uovo
Tagliatelline, which originate from Liguria, are consumed all over Italy and are part of the long, flat pasta family.
You need to go a long way back to retrace the origins of Tagliatelline and beyond the confines of Italy. Tagliatelline were known as early as 700 BC in Japan where they were imported from China with many other cultural and religious elements. In Japan, they were called Udon, tagliatelline made from common wheat, and seem to have met with incredible success in the province of Osaka and in the southern part of the country in general.
Tagliatelline are just the right size to be served both with sauces and in broth. In the first case, the recommended condiments are those from Ligurian tradition, so with pesto as the undisputed winner, and fish and shellfish based sauces coming a close second. They are also excellent in vegetable or meat broths or, with a nod to Oriental traditions, in broths based on seaweed and mushrooms.
Available in 500g pack.s
