Spaccatella n° 171

Spaccatella originally comes from Sicily and is part of the whimsical, dried pasta family.

The distinctive curved shape, with a hollowed split in the centre makes this pasta especially versatile, but also original. It is perfect for traditional, dense sauces.

Spaccatella is excellent for preparing pasta dishes served with light sauces made from tomatoes, but also goes really well with meat ragù.

Unbeatable with Sicilian pesto made from ricotta and dried tomatoes.

Available in 500g pack.s

Cooking time: 10 min - Al dente: 8 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.

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

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