Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
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
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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
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.
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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Lumache Rigate n° 43
Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.
Some people claim that Lumache (snails) can be traced back to the times of Roman cooking while others maintain that this type of pasta originated more generically from the central-southern part of Italy.
Lumache Rigate (grooved snails) are a delicious variation of the classic Pipe and have a whimsical shape which, thanks to the double-ended opening and the distinctive ridges, is perfect for mixing up with and capturing less dense, more liquid sauces.
Lumache Rigate are especially good with ragù sauces made from pork or beef, sausages or mushrooms. This pasta is also perfect for summer dishes with light sauces made from fresh tomatoes and mozzarella, or oven-baked dishes.
Available in 500g pack.s
