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DE CECCO, FETTUCINI NESTS, EGG
According to an old rule, egg based De Cecco pasta is made with fresh eggs, free from colouring agents, shelled, pasteurised, kept at 2-3 ºC and then kneaded in a special way in the thinnest pastry possible, just like home-made pasta. The quality of the wheat and flours is the same as usual. Fettuccine belong to the long rod flat-sectioned pasta cuts and are 0.279 wide and 0.021 thick. It is not easy to determine the origin of this cut, widely spread and known all over Italy, even if with different names. Most likely Fettucine come from Lazio in central Italy, where they are the pride of the regional cuisin.
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DE CECCO, TRI-COLOR FARFALLE ITALIA
Farfalle Tricollore belong to the tricolor specialties meant to add creativity to add creativity to your recipies through the flavor of special ingredients, such as double tomato concentrate and the tender spinach leaves. Farfalle come from Lombardy and Emilia and are named after their bowtie shape, with a little frill right in the middle. They are 1.614 long and between 0.052 and 0.054 thick.
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ROMERO, FIDEO FINO CABELLO (ANGEL HAIR PASTA)
The Pastas Romero Classic range includes more than 30 varieties of pasta made from 100% premium quality durum wheat. Our strict production processes and quality control system enables us to offer our customers healthy, tasty products. Traditional pasta perfect for everyday cooking.
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RUSTICHELLA, CAPELLINI, BROWN BAG
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, PASTA AL CEPPO
Pasta al ceppo, meaning pasta rolled by a stick, has the same size and shape of a cinnamon stick. This delightfully chewy, meaty pasta keeps its unusual shape when cooked and captures the sauce in the middle. Cooking time: 10-13 minutes.
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PARTANNA, CALAMARATA PASTA SICILIAN RUSTICO
Calamarata pasta name comes from its shape that resembles calamari or squid rings. It is a traditional pasta shape that has the ability to absorb all kinds of sauces, making it the perfect companion for any meal.
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ORZO
Orzo, which means barley in Italian, is used most traditionally in soups, but this very versatile rice-shaped pasta has been widely adapted by chefs in Italy and America for main courses and side dishes.
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RUSTICHELLA, RIGATONCINI, BROWN BAG
Rigatoni with reduced size, it is used especially with seafood-based condiments for fresh and light meals, or with broccoli and sausage. It matches Rustichella d’Abruzzo Bolognese and alla Salsiccia sauces. Cooking time: 10-12 minutes.
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DE CECCO, CONCHIGLIE RIGATE
Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy. They are named after their shell-like shape and are normally 1.535 long and between 0.045 and 5.511 thick. The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
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DE CECCO, LASAGNE
Lasagna is one of the oldest forms of pasta recorded. Lasagna larga doppia riccia is an exceptionally large lasagna type with a curled ribbon edge on both sides. It is 3.582′ wide, 0.040′ to 0.043′ thick on the flat side and between 0.044′ to 0.053′ on the ornamented side. It comes from southern Italy, specifically from Campania. It is characteristic of this type of pasta, as of all those having curled edges, a certain difference in consistency, when cooked, between the smooth and the curled part. The curled portion is also functional to retain a greater quantity of sauce. Like all curled edge pastas, the curled and the smooth part cook differently.
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DE CECCO, PENNE RIGATE
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. They are 1.535 long and between 0.044 and 0.050 thick.
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RUSTICHELLA, FUSILLI
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.
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DE CECCO, FARFALLE MEDIA
Farfalle Medie are a delicious, delicate variation of the larger Farfalle which are very popular and well-loved all over Italy. The name is derived from the typical bow tie shape. They are 1.614 long and between 0.052 and 0.054 thick.
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PARTANNA, LINGUINE PASTA RUSTIC
Partanna Premium Rustic Linguine is a Sicilian Artisanal Ancient Grain Pasta. It is produced exclusively with durum wheat semolina, harvested and milled in Italy.
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DE CECCO, ELBOWS LARGE
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
