Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Garganelli n° 115 all'uovo
Garganelli, whose name is reminiscent of a chicken's oesophagus which in the dialect of Emilia Romagna is called "garganel", are short, ridged, pointed maccherone with the ends cut on a diagonal. This is done with a tool called a comb, similar to a loom, with two parallel pieces of wood joined by thin strips of reed.
The typical ridges are traditionally obtained by passing the outer surface of the pasta over a loom made of reeds called a "comb".
The best way to enjoy this type of pasta is to serve it with a tasty hare sauce or with a "guazzetto", a stew made from diced bacon and peas.
Available in 250g packs.
- Cooking time: 10 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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Tonnarelli n° 312 all'uovo
In Lazio, the name Tonnarelli is used for the local version of Maccheroni alla Chitarra from the Abruzzo region.
Traditionally, this pasta was made using a "guitar": a tool made from strings stretched across a frame used to cut the sheet of pasta into different lengths of spaghetti with a square cross section.
The most popular recipe for this type of pasta is cacio cheese and pepper or "la gricia" which are classic dishes from the area around Rome.
Available in 250g packs
