Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fettuccelle n° 6
Fettuccelle are part of the Fettucce family and originate from central and southern Italy.
The best condiments for Fettuccelle are tomato based sauces with vegetables and aromatic herbs and quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers.
Sauces made with shellfish and seafood are also recommended as are "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.
Available in 500g packs.
- Cooking time: 11 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 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.
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Maccheroni alla Chitarra n° 13
Maccheroni alla Chitarra are originally from Abruzzo and have an unusual long shape with a square cross section.
Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.
This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Maccheroni alla Chitarra is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".
Maccheroni alla Chitarra are also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.
Available in 500g pack.s
