Conchiglioni Rigati n° 126

Conchiglioni Rigati (large grooved shells), which originate from the Campania region, are now very popular all over Italy.

The unusual size and shell shape makes this pasta ideal for capturing sauces and so, is an unbeatable shape for preparing oven-baked, filled pasta dishes, with fish or meat sauces.

In addition to being baked in the oven and filled, this pasta can also be enjoyed with fresh condiments such as light, springtime sauces with mozzarella, tomato and fresh basil.

Available in 500g packs.

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.

Pennettine n° 42

Pennettine are a delicious, shorter variation of Penne Piccole Lisce.

The smaller-sized Pennette are perfect for stirring up with creamy sauces, both red ones made with tomatoes or white ones made with cheese, or with classic vegetable soups to be eaten with a spoon.

Try them with light sauces too, made from fresh tomatoes, oil and basil.

Available in 500g packs.

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