Mezze Maniche Rigate n° 136 Bio Integrale

Mezze Maniche Rigate Bio Integrale are bigger than Mezzi Rigatoni, but just as good for capturing all kinds of sauces with their outer ridges which bring out the best in every recipe.

Their chunky shape makes them ideal for serving with hearty meat or fish sauces and for recipes which are tossed in the frying pan.

Available in 500g pack.

Cooking time: 13 min - Al dente: 11 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.

Spaghettini n° 11 Bio Integrale

Spaghettini Bio Integrale are a smaller, delicious variation of the classic Spaghetti and this type of pasta comes from the south of Italy, from Naples in particular.

Hot or cold sauces based on fresh tomatoes, vegetables or aromatic herbs are the best way to enjoy this type of pasta.

It is also very good with sauces that are quick to prepare with extra virgin olive oil and a dash of garlic, red pepper and anchovies.

Spaghettini are also excellent served with shellfish and seafood sauces.

Available in 500g packs.

Find out more