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 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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Fedelini n° 10
The origin of Fedelini can be traced back to parts of Liguria and the province of Savona at the beginning of the 14th century with the start of the production of macharoni and tria, also called fidej. They are extremely thin which is how they can still be distinguished from spaghetti. Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Fedelini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region. Available in 500g pack.s
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