Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Lumachine n° 180
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 tradition of Roman cooking while others maintain that this type of pasta originated more generically from the central-southern part of Italy.
Lumachine (little snails), a smaller variation of the classic Pipe, are a whimsical shape and have always been considered a great pasta for any kind of sauce for all the family because children love it too thanks to its small, attractive shape.
Lumachine are best used in broths, or in vegetable or bean soups. This pasta is also excellent for preparing very delicate pasta dishes with light tomato and basil sauces.
Available in 500g pack.s
- Cooking time: 6 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 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.
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Chifferi Rigati n° 33
Chifferi Rigati takes their name from the German word "Kipfel", a typical Austrian cake in the same shape which was very popular in the Grand Duchy of Tuscany at the time of Marie Louise of Austria.
The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it.
Chifferi Rigati are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef, pork or vegetables.
This pasta also goes really well when prepared with pulses.
Available in 500g pack.s
