Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Mezzi Paccheri Rigati n° 230
Mezzi Paccheri Rigati are inspired by the typical Paccheri from the Campania region. The thickness, and size of this cut of pasta and its ability to soak up sauces makes it ideal for serving with fish and shellfish sauces. Try it with condiments based on tomato sauce or rich meat ragùs.
Available in 500g pack.s
- Cooking time: 15 min - Al dente: 13 min
play
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 bronze plates 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.
You may also be interested in
Farfalle Medie n° 193
Farfalle Medie are a delicious, delicate variation of the larger Farfalle which are very popular and well-loved all over Italy. The name is derived from the typical bow tie shape.
They are also recommended for recipes based on tomato sauce and cheese with creamy condiments which spread out well over the entire surface of the pasta. This pasta is also excellent for preparing salads.
Available in 500g and 3 Kg packs.
