Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fusilli n° 34
Fusilli come from Campania and belong to the short, straight cut family of pasta.
In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners.
This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.
Available in 500g or 3 Kg packs.
- Cooking time: 11 min - Al dente: 9 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 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.
You may also be interested in
Lumache Rigate n° 43
Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.
Some people claim that Lumache (snails) can be traced back to the times of Roman cooking while others maintain that this type of pasta originated more generically from the central-southern part of Italy.
Lumache Rigate (grooved snails) are a delicious variation of the classic Pipe and have a whimsical shape which, thanks to the double-ended opening and the distinctive ridges, is perfect for mixing up with and capturing less dense, more liquid sauces.
Lumache Rigate are especially good with ragù sauces made from pork or beef, sausages or mushrooms. This pasta is also perfect for summer dishes with light sauces made from fresh tomatoes and mozzarella, or oven-baked dishes.
Available in 500g pack.s
