The selection of the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fedelini no. 10
The origin of Fedelini can be traced back to parts of Liguria and the province of Savona at the beginning of the 14th century with the start of the production of macharoni and tria, also called fidej. They are extremely thin which is how they can still be distinguished from spaghetti. Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Fedelini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region. Available in 16.0 oz pack.
- Cooking time: 6 min - Al dente: 4 min
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Our method
Attention, care, experience and quality during every phase: 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.
The drawing process
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.
The drying process
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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Large Elbows no. 33
The name Elbows is the translation of the Italian “Gomiti”. The double-ended opening and the distinctive ridges make this pasta perfect with less dense, more liquid sauces, all of which are captured inside it. Large Elbows are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef, pork or vegetables. Absolutely perfect for the America’s favorite Mac & Cheese. Available in 16.0 oz and 5 lb pack.
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