The selection of the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fusilli no. 34
Fusilli come from Campania and belong to the short, straight cut family of pasta.
In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners.
This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.
Available in 16.0 oz and 5 lb pack.
- Cooking time: 11 min - Al dente: 9 min
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Our method
Attention, care, experience and quality during every phase: 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.
The drawing process
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.
The drying process
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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Mafalde Corte no.32
The Mafalde Corte belong to the family of short curly pasta and are characterized by the shape of curled tape on both sides.
Of Neapolitan origin, once they were called Fettuccelle Ricce, while today they are also known by the names of Reginette or Reginelle: it was the Neapolitans who dedicated them to Princess Mafalda of Savoy, thus being renamed Mafaldine or Reginette in her honor.
Given the irregular shape, le Mafalde Corte like all curled pasta, once the cooking is completed, have the characteristic of having a unique consistency due to the diversity between the smooth and curly part that allows the latter to better retain the seasonings.
Traditionally Mafalde Corte are suitable for the preparation of soups and soups of legumes, but they are particularly tasty with creamy tomato sauce accompanied by buffalo ricotta.
Available in 1Lb pack.
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