Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Rigatoncello n° 28
Rigatoncello is a smaller, fun version of the classic Rigatoni from the Rome tradition, and is perfect for making pasta dishes with sauces or oven-baked dishes. This type of pasta is excellent with pork or beef ragù, slow-cooked stews, or meat and mushroom sauces. It is really tasty with tomato sauces and with vegetables, such as aubergines and peppers.
Available in 500g pack.s
- Cooking time: 11 min - Al dente: 9 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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Lasagna n° 502
Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin "Lagana" (which in turn was derived from the Greek "laganon": large, flat sheet of pasta cut into strips) and it began to be known as "Lasagna" probably after the year 1000 AD. The first traces of the widespread use of the term "Lasagna" can be found in the works of the most renowned 12th century Italian poets. "Granel di pepe vince / per virtù la lasagna", (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, "chi de l'altrui farina fa lasagne / il su' castello non ha ne muro ne fosso" (He who makes lasagna with another's flour / his castle will have no walls or moat).
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables.
Available in 500g pack.s
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