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DE CECCO, MEZZI RIGATONI, BULK
Mezzi Rigatoni comes from the Campania region in southern Italy. They belong to the very short straight ridged pasta cuts. They are 0.925′ long and between 0.045′ and 0.048′ thick, with a 0.629 diameter. They are ideal combined with meat and vegetable – based sauces. Best are liquid based sauces able to to cling to the pasta’s ridges.
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DE CECCO, ORECCHIETTE, BULK
Orecchiette (little ears), also known as strascicati, are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the dome part, they are between 0.049′ and 0.053′ thick and between 0.054′ and 0.057′ on the rim. In Puglia, according to the homemade pasta tradition, the Orecchiette were made with flour, durum wheat semolina, and water. The small pasta chunks were dragged with the point of the knife forming a sort of shell and then turned up side down with the thumb tip.
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DE CECCO, PENNE RIGATI, BULK
Penne Rigate are a specialty from Campania and belong to the diagonal, ridged pasta cuts. They are 1.535 long and between 0.044 and 0.050 thick.
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DE CECCO, SPAGHETTI, BULK
The popular Spaghetti format was born in Southern Italy and in those towns where the pasta making concentrated: Naples, Genoa and Liguria in general. The Spaghetto is the typical long rod pasta format with a round section with a diameter varying from 0.075′ and 0.078. Historically, the first official evidence of the name ‘spaghetto’ goes back to 1819 on the pages of the first Italian dictionary by Nicolé Tommaseo and Bernardo Bellini. This is how the definition starts off ‘singular masculin, diminutive of spago (thread)’ and with a mention to the Spaghetti soup: as thick as a thread of spago and as long as ‘sopracapellini’. In 1957 BBC broadcasted the first scientific documentary on their production. The following day BBC phone lines were chcked up with phone calls of people asking for more information on spaghetti producers and distributer in order to buy them.
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DE CECCO, SPAGHETTINI, BULK
This cut comes from southern Italy, specifically from Naples. It has a round section (long, thin round strands) and is between 0.045 and 0.046 thick.
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DE CECCO, TORTIGLIONI, BULK
Tortiglioni’s geographic origin is uncertain. They belong to the short, straight ridged pasta cuts. They are 1.889 long, between 0.041and 0.045 thick , with a 0.444 diameter.
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PAPPARDELLE, ORZO TUXEDO BLACK AND WHITE BLEND
Unique and elegant, this black-tie orzo product blends black Calamari and Plain Semolina Orzo. Always a favorite as an accompaniment to seafood dishes. This orzo blend was created for a special New Year’s Eve banquet of a local caterer. Their theme? All food served that night was dressed in formal black and white.
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PAPPARDELLE’S, LOBSTER RAVIOLI IN PARSLEY FLECK DOUGH, 10 LB
Created by one of our original partners, David Bowen, for a high-end national restaurant group, this ravioli brings the essence of lobster into the neat little package of a ravioli. You simply won’t believe the taste!
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PAPPARDELLE’S, SQUID INK LINGUINE, 10 LB.
– Calamari Pasta with Arrabbiata Sauce
– Pasta Nero Delle Seppie
– Scallops and Pesto Atop Venetian Calamari Linguine
– Venetian Calamari Linguine with Poached Salmon Verde
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RUSTICHELLA D’ABRUZZO, CAPELLINI, BULK
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. With a diameter between 0.85 mm and 0.92 mm, this type of thin spaghetti is among the most popular ones of Rustichella d’ Abruzzo line.
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RUSTICHELLA, CASARECCIA, BULK
Also known as Cavatelli in certain areas of Italy, Casareccia, meaning home-style is very typical of the south of Italy and was orginally made by pushing the dough with a knife or a wooden pin. Cooking time: 10-12 minutes.
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RUSTICHELLA, CHITARRA, BULK
Chitarra, meaning guitar in Italian, is a square-cut spaghetti very traditional of Abruzzo. The dough was traditionally rolled over a box strung with metal guitar strings at even spacing, producing a pasta of square shape. Cooking time: 14-16 minutes.
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RUSTICHELLA, FREGOLA SARDA, TOASTED, BULK
Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by rubbing the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the hand, crumbled into little balls of different sizes, then toasted in a wood-burning oven. A small amount of saffron is used in the water to give the pasta its wonderful color. Cooking time: 12-14 minutes.
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RUSTICHELLA, GARGANELLI, HANDMADE, BULK
Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes from garganel, or the esophagus in the end of a chicken neck, a short tube with ridges all around. This pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled over a petine (weaver’s comb) or basket to give it the ridges on the outside. Cooking time: 9 minutes.
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RUSTICHELLA, LINGUINE, BULK
With same length of spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or pesto alla Genovese Rustichella d’Abruzzo. Cooking time: 9-11 minutes.
