The selection of the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Rigatoni Napoletani no. 124
Rigatoni Napoletani, originally from the Campania region, go really well with hearty meat ragùs and rich sauces made from tomatoes, but are equally as good for oven-baked dishes.
Available in 16.0 oz pack.
- Cooking time: 14 min - Al dente: 12 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.
You may also be interested in
Large Elbows no. 33
The name Elbows is the translation of the Italian “Gomiti”.
The double-ended opening and the distinctive ridges make this pasta perfect with less dense, more liquid sauces, all of which are captured inside it.
Large Elbows are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef, pork or vegetables.
Absolutely perfect for the America’s favorite Mac & Cheese.
Available in 16.0 oz and 5 lb pack.
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