Grattata n° 623 all'uovo Biologica

The Grattata pasta (gratings) belongs to the minute pasta family to be cooked in broth.

In Friuli Venezia Giulia, in the province of Trieste in particular, but also in other regions such as Tuscany and Basilicata, this type of broth was used as a starter at important meals, like wedding receptions, for example. It was thought that it stimulated the appetite in readiness for the rich, hearty dishes that were to follow.

In Umbria, on the other hand, it was cooked for nursing mothers in goose or pork broth.

Grattata pasta is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.

This pasta can be used in thick creamy or velvety soups.

Available in 250g packs.

Cooking time: 7 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 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.