Taglierini n° 205

Taglierini are originally from northern Italy - Emilia Romagna, Liguria, Tuscany and Lombardy - but above all from Piedmont and the Langhe hills around Alba whose culinary tradition has handed down the recipe of the "tajarin", old-fashioned handmade taglierini.

According to rural tradition, this type of pasta was created from the leftovers of filled pasta. An extract taken from the recipe book "Science in the Kitchen and the Art of Eating" by Pellegrino Artusi, printed for the first time in 1891 in Florence, testifies to the origins of Taglierini from "poor" country cooking: ".first of all a capon was used to make a good broth. Broth is an essential component in Tuscan cooking in which, if the cook in question was experienced enough, would have put tortellini or cappelletti or whatever they are called, otherwise he would have had to make do with the more humble taglierini."

The history of taglierini is not just exclusive to Italy. As a matter of fact, in Japan they eat extra-long taglierini at New Year where the length symbolises a long and happy life. There is a Korean tradition in December which is also linked to popular customs. The people living in the north of the country eat buckwheat taglierini called "naengmyon" to drive away evil spirits.

Taglierini are a very versatile type of pasta and there are a variety of recipes and condiments that go very well with it. They are excellent in broth for a light, nutritious first course. For those who prefer more marked flavours, you can try different tasty, strong sauces like those made with game or offal. For those who like the taste of the sea, Taglierini are also perfect for making delicious first courses based on fish and shellfish. They are especially good with just butter and truffles.

Available in 500g pack.s

Cooking time: 4 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

Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.

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.

Spaghettoni Quadrati n° 413

Spaghettoni Quadrati, a bigger, chunkier variation of the classic Maccheroni alla Chitarra, are especially good with dishes that have a strong, marked taste or for recipes that have to be tossed in the frying pan. This pasta is ideal for traditional recipes such as "carbonara", "amatriciana" and "alla gricia". Available in 500g or 3 Kg packs.

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