Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Linguine Grandi n° 407
The Linguine Grandi are intended to offer customers yet another choice of pasta format to use in their own recipes, to satisfy all preferences.
Linguine are the Ligurian pasta format par excellence.
Traditionally, this pasta is served with a pesto of fresh basil, pine nuts and pecorino cheese.
Thanks to the flattened and slightly convex shape, it perfectly traps the flavour of any condiment, then releasing it on the palate.
Large Linguine, with its pleasing solidity, is ideal for fresh fish-based dishes or ‘white’ cheese-based sauces, and wonderful in recipes where the pasta is tossed in a frying pan.
Available in 500 g packs.
Linguine are the Ligurian pasta format par excellence.
Traditionally, this pasta is served with a pesto of fresh basil, pine nuts and pecorino cheese.
Thanks to the flattened and slightly convex shape, it perfectly traps the flavour of any condiment, then releasing it on the palate.
Large Linguine, with its pleasing solidity, is ideal for fresh fish-based dishes or ‘white’ cheese-based sauces, and wonderful in recipes where the pasta is tossed in a frying pan.
Available in 500 g packs.
- Cooking time: 15 min - Al dente: 13 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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Fedelini n° 10
The origin of Fedelini can be traced back to parts of Liguria and the province of Savona at the beginning of the 14th century with the start of the production of macharoni and tria, also called fidej. They are extremely thin which is how they can still be distinguished from spaghetti.
Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Fedelini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region.
Available in 500g pack.s
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