Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Galletti n° 44
Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.
The origins of Galletti (cockerels) are uncertain, but may well come from the Liguria region.
The shape is the same as Chifferi Rigati with the addition of a crimped line along the top edge that resembles a cockerel's crest.
The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it.
Galletti are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef or pork or vegetables.
Available in 500g packs.
- Cooking time: 10 min - Al dente: 8 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 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.
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Tagliatelle n° 203
Tagliatelle are consumed all over Italy and are part of the long, flat pasta family.
They originate from the northern regions of Italy, especially in the culinary traditional in the Emilia Romagna region.
That Tagliatelle originated in Emilia Romagna is demonstrated by their presence in popular sayings and colloquial expressions used by the people from this region. An example of how Tagliatelle are profoundly rooted in Emilia Romagna is "Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi: "Conti corti e tagliatelle lunghe" (literally, short bills and long tagliatelle) is a wise saying from Bologna because long bills frighten the poor husbands and short tagliatelle demonstrate the inexperience of the person made them and served them as if they were left-overs."
Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses or in oven-baked dishes, perfect with fish or shell-fish based sauces, or with butter or white sauces made from soft cheeses and cream with the addition of curry or saffron.
Available in 500g pack.s
