Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Gnocchetti Sardi n° 83
In the region where they were created in Sardinia, they are called "malloreddus" which in Sardinian dialect literally means "little gnocchi" and they are by definition considered to be the most typical dish.
The unusual thing about these little gnocchi is their size, which has been developed to create an exceptional consistency, and the ridged surface which at one time was obtained by pressing the pieces of pasta with the thumb on the bottom of a wicker basket called "ciurili". Nowadays this is done by using a grooved board.
Gnocchetti sardi are particularly good with traditional recipes combined with fresh ricotta or sheep's cheese, as well as being excellent with tomato or meat sauces.
Available in 500g or 3 Kg packs.
- Cooking time: 12 min - Al dente: 10 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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Zitone Tagliato n° 20
Zitone is a delicious, larger variation of the classic Zita.
In the south of Italy, the term "Zita" means the bride and as a matter of fact, this type of pasta is traditionally associated with weddings and is always served at wedding receptions.
Tradition has it that Zitone , which is quite thick with a fairly rough texture, is broken by hand into uneven pieces, before being put in the saucepan to cook.
Zitone Tagliato ( "tagliato" means cut) has been made shorter for a more practical use in cooking.
Zitone Tagliato can be used to prepare oven-baked recipes or plates of pasta served with dense, colourful sauces of meat of fish, with green vegetables or vegetables or strong Italian cheeses such as pecorino, provolone or caciocavallo.
Available in 500g pack.s
