Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Sedanini n° 61
Sedanini are a smaller variation of the classic Sedani Rigati and are excellent for preparing vegetable soups and broths, but they can also be enjoyed with light tomato based sauces. Vegetable sauces made from tomatoes and pulses are also recommended.
Available in 500g or 3 Kg packs.
- Cooking time: 13 min - Al dente: 11 min
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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 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.
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Lasagnette n° 202
Lasagnette are consumed all over Italy and are part of the long, flat pasta family.
Their shape is particularly suited to the preparation of recipes based on tomato sauce with aromatic herbs or meat-based sauces.
They also go really well with spicy condiments or seafood sauces.
In the culinary tradition of the Liguria region, they are excellent for the preparation of first courses based on pesto.
Available in 500g pack.s
