Fettuccine no. 6

Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 16.0 oz and 5 lb.

Cooking time: 11 min - Al dente: 10 min

The selection of 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.

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.

Tortiglioni no. 23

Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples. The name in Italian refers to the shape and comes from the Vulgar Latin tortillare which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. The shape is particularly versatile, but also very original, and best suited to full-bodied sauces. Tortiglioni are excellent served with succulent, meat-based sauces. They are also very good served with tomato sauce or vegetable and tomato sauces. It is a particularly suitable type of pasta for oven-baked dishes. Available in 16.0 oz and 5 lb pack.

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