Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fusilli n° 34 – High Protein
The beloved pasta format of southern tradition, now proposed in the tasty version High Protein. The classic helical shape and the taste notes given by the exclusive recipe with durum wheat semolina, lentil flour, Bean flour, wheat gluten and pea flour are a guarantee for the success of recipes with both simple sauces and more elaborate meat or fish: a completely new sensory experience. Available in 400g pack.
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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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Spaghetti n° 12 – High Protein
The symbol of Italian cuisine is now also in a new version to be enjoyed: High Protein Spaghetti are a unique product, with exceptional cooking hold and perfect consistency to chewing, naturally rich in fiber, Phosphorus and manganese and source of zinc, selenium and iron. Thanks to their versatility, they adapt to any condiment, from fish to meat, from vegetables to cheeses, but they are also excellent when eaten in white with extra virgin oil and a sprinkling of parmesan. Available in 400g pack.
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