The selection of the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Gemelli no. 97
Gemelli are a spiral-shaped pasta that appears to be two thin tubes twisted around each other. Its twist and spirals give the pasta a refined look while staying al dente. This versatile pasta can be used with any type of sauce and works really well in a hearty sauces, baked dishes and lighter vegetable dishes. The name is derived from the Italian word for “twins”.
- Cooking time: 12 min - Al dente: 10 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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Filini n° 181
Filini (little threads) are very thin strips of pasta that are a great addition to simple first courses made with broth.
Filini are mainly enjoyed in soups, with light, tasty broths enhanced with croutons or vegetables cut into julienne strips.
This pasta can also be used in thick creamy or velvety soups.
