Tufoli n° 29

Tufoli belong to the short, straight cut, smooth pasta family.

It is not certain where this type of pasta originates from and there are lots of local variations on the name for it: Maniche (sleeves), Gigantoni (giants), Occhi di elefante (elephant's eyes), Elefante (elephant), Canneroni grandi (big canneroni), and Occhi di bove (bull's eye).

The lack of ridges is compensated for by a surprising softness which makes it exceptionally delicate on the palate. It is a delicate and sophisticated pasta which brings out the best in aromas, flavours and fragrance.

It is often used to make oven-baked dishes whereas the condiments recommended for use with this type of pasta are meat ragù, as well as vegetable sauces with mushrooms, artichokes and aubergines.

Available in 500g pack.s

  • Cooking time: 12 min - Al dente: 10 min
Tufoli n° 29
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

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.
molitura

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.
impastamento

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.
trafilatura

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.
essiccazione



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Tripoline n° 211

Tripoline, a long ribbon pasta with one wavy edge, are part of the long, curled, dried pasta family. This type of pasta may well have originated from the Campania region.

According to popular tradition, it was created in honour of king Victor Emmanuel II in Naples.

Its particular shape means that the curled part retains more sauce than the smooth part. One of the characteristics of all curled pasta is that, once cooked, the two surfaces have a different consistency.

Tripoline are excellent for preparing pasta dishes with meat ragùs. The recommended sauces should definitely include all those with strong, marked flavours, such as sauces prepared with game and offal.

Available in 500g packs.

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