Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Cannelloni n° 100 all'uovo
The origins of Cannelloni are extremely old. Among the very first types of pasta to be made from a mixture of flour, water and salt are Gnocchi and Cannelloni, i.e. strips of pasta of different lengths that were rolled up to form perfect cylinders in which to put the filling,
The size of Cannelloni means they are ideal for filling with tasty mixtures made from meat, or vegetables and ricotta.
The most commonly used recipes for Cannelloni are those baked in the oven with tasty fillings and covered with a thin layer of tomato sauce and béchamel.
Available in 250 g packs
- Cooking time: 20 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
Tonnarelli n° 312 all'uovo
In Lazio, the name Tonnarelli is used for the local version of Maccheroni alla Chitarra from the Abruzzo region.
Traditionally, this pasta was made using a "guitar": a tool made from strings stretched across a frame used to cut the sheet of pasta into different lengths of spaghetti with a square cross section.
The most popular recipe for this type of pasta is cacio cheese and pepper or "la gricia" which are classic dishes from the area around Rome.
Available in 250g packs
