Orecchiette Grandi n° 190

Traditional Orecchiette, also known as "strascinati" have a shape that is typical of Apulia cooking, resembling the hats that farmers wore to protect themselves from the hot sun.

This larger version is great served with hearty ragùs, sauces made with vegetables and mushrooms, and is unbeatable with ricotta and sheep's cheese.

Available in 500g pack.s

Cooking time: 12 min - Al dente: 10 min

Selecting the wheat

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

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.

Acini di Pepe n° 78

Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth.

This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like peppercorns and is fun and appealing.

It is 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

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