Bombardoni Rigati n° 128

Bombardoni Rigati are a typical type of pasta from southern Italy which is very popular in Calabria, Sicily and Basilicata. This pasta is excellent in recipes for both pasta dishes with tomato sauces or rich meat ragùs and for preparing oven-baked dishes filled with meat or fish ingredients. Available in 500g pack.s

Cooking time: 15 min - Al dente: 13 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.

Rotelline n° 55

From the beginning of the twentieth century, many forms of pasta have been inspired by mechanics and the automotive industry, such as Radiatori (radiators) or Lancette (clock hands).

Rotelline (tiny cog wheels), just like the bigger version Rotelle, were also created by this tradition and have a round shape with spokes joined to a ridged rim.

Small children love the original, whimsical shape of Rotelline which are excellent for preparing broths and hearty minestrone soups made from pulses and vegetables.

Available in 500g pack.s

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