Farfalle n° 93 Tricolore

Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the centre.

The condiments recommended for Farfalle are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavours made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry.

This pasta is also great for preparing delicious, colourful, imaginative pasta salads.

Available in 500g and 3 Kg packs.

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.

Mezze Maniche Rigate n° 136 KAMUT® marchio di grano khorasan

Mezze Maniche Rigate 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.

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