Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Anellini n° 71
Anellini (little hoops) belong to the minute pasta family to be cooked in broth.
Inspired by little hoop earrings, they belong to culinary tradition of Apulia and Sicily and are suited to fun recipes to appeal to children's imagination.
They are especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips. This pasta can be used in thick creamy or velvety soups.
Available in 500g pack.s
- Cooking time: 6 min -“al dente” 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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Orecchiette n° 91
Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre.
In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb.
In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil
This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù.
Available in 500g or 3 Kg packs.
