Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fusilli n° 34 – High Protein
The beloved pasta format of southern tradition, now proposed in the tasty version High Protein. The classic helical shape and the taste notes given by the exclusive recipe with durum wheat semolina, lentil flour, Bean flour, wheat gluten and pea flour are a guarantee for the success of recipes with both simple sauces and more elaborate meat or fish: a completely new sensory experience. Available in 400g pack.
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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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Penne Rigate n° 41 – High Protein
Enjoy a new taste experience, always al dente, with all the benefits of the valuable protein intake. Penne Rigate are excellent for the preparation of dry pasta seasoned with beef or pork sauce. They are also perfectly suited to vegetable sauces such as eggplant, peppers, zucchini and artichokes or more extravagant recipes based on fish. Available in 400g pack.
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