Candele n° 131

Candele are a traditional pasta shape from southern Italy which historically was very popular in the Naples area. The name and shape comes from the candles that were carried during religious processions.

Candele, like Ziti e Zitoni, need to be broken up by hand into irregular pieces before being put in the saucepan to cook.

Candele are excellent for making elaborate oven-baked dishes.

This pasta goes really well with vegetable sauces, prepared with tomato sauce with olives and capers or enhanced with courgettes, aubergines, peppers and other vegetables.

Available in 500g pack.s

  • Cooking time: 9 min - Al dente: 7 min
Candele n° 131
play

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



You may also be interested in

Capelli d'Angelo n° 209

The origins of Capelli d'Angelo, with their evocative name (Angel Hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape.

Even the name Capelli d'Angelo is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.

Capelli d'Angelo are a type of pasta which is ideal with broth into which it is broken. Capelli d'Angelo can also be used for pasta dishes served with white sauces, eggs, uncooked butter and cheese.

Available in 500g pack.s

Find out more