Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Penne Rigate n° 41 – High Protein
Enjoy a new taste experience, always al dente, with all the benefits of the valuable protein intake. Penne Rigate are excellent for the preparation of dry pasta seasoned with beef or pork sauce. They are also perfectly suited to vegetable sauces such as eggplant, peppers, zucchini and artichokes or more extravagant recipes based on fish. 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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Ditali Rigati n° 59 – High Protein
Inspired in shape by the eponymous accessory for sewing, but open at the top, the Rigati thimbles are a short pasta format ideal to enrich soups and soups based on vegetables or legumes. Tenacious and always al dente, they are characterized by the external striping and the rough and porous surface, able to welcome the taste of the sauce and enhance even the most simple flavors. Try the High Protein version, naturally rich in fiber, phosphorus and manganese and source of zinc, selenium and iron! Available in 400g pack.
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