Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Trivelli n° 60
Trivelli are a smaller, delicious variation of the classic Tortiglioni.
The shape is particularly versatile, but also very original, and best suited to full-bodied sauces.
Trivelli are really good with beef or pork ragùs, or with light sauces made with tomatoes. This pasta goes really well with vegetable sauces made from mushrooms, artichokes, peppers and aubergines. This pasta is also really good for preparing oven-baked dishes.
Available in 500g pack.s
- Cooking time: 12 min - Al dente: 10 min
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Our method
Attention, care, experience, quality at every stage: 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.
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.
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Spaghettoni n° 412
Spaghettoni, a bigger, chunkier variation of the classic Spaghetti, 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 excellent with courgette flowers, lamb sauce, chicken livers or shellfish.
Available in 500g and 3 Kg packs.
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