Trivelli n° 60

Trivelli are a smaller, delicious variation of the classic Tortiglioni.

The shape is particularly versatile, but also very original, and best suited to full-bodied sauces.

Trivelli are really good with beef or pork ragùs, or with light sauces made with tomatoes. This pasta goes really well with vegetable sauces made from mushrooms, artichokes, peppers and aubergines. This pasta is also really good for preparing oven-baked dishes.

Available in 500g pack.s

Cooking time: 12 min - Al dente: 10 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.

Farfalline n° 95

Farfalline (little butterflies), originally from northern Italy, are rectangular with a scalloped edge, pinched together in the centre.

The tiny, whimsical shape means they appeal to children in particular who associate them with the animal kingdom.

Thanks to the notched edge and the tiny curved wings, Farfalline are a perfect shape for hearty soups with croutons or vegetables cut into julienne strips.

This pasta can be used in thick creamy or velvety soups.

Available in 500g pack.s

Find out more