Orecchiette no. 91

Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb. In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù. Available in 1 e 5 lb.

Cooking time: 11 min - Al dente: 9 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.

Mafalde Corte no.32

The Mafalde Corte belong to the family of short curly pasta and are characterized by the shape of curled tape on both sides. Of Neapolitan origin, once they were called Fettuccelle Ricce, while today they are also known by the names of Reginette or Reginelle: it was the Neapolitans who dedicated them to Princess Mafalda of Savoy, thus being renamed Mafaldine or Reginette in her honor. Given the irregular shape, le Mafalde Corte like all curled pasta, once the cooking is completed, have the characteristic of having a unique consistency due to the diversity between the smooth and curly part that allows the latter to better retain the seasonings. Traditionally Mafalde Corte are suitable for the preparation of soups and soups of legumes, but they are particularly tasty with creamy tomato sauce accompanied by buffalo ricotta. Available in 1Lb pack.

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