Showing 10–13 of 13 results
Durum Wheat Pasta – Rigatoncini
- Shape: Short Pasta
The small version of rigatoni (“ridged”) tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes.
Serve with a spicy tomato sauce, Gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.
Cooking Time: 10-12 minutes.
Durum Wheat Pasta – Spaghettoni
- Shape: Long Pasta
Primo grano meaning “first grain” in Italian, was an idea of pasta-maker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo-grown wheat like those that his grandfather, Gaetano Sergiacomo, made at his mill in the town of Penne at the turn of the last century.
Spaghettoni means larger spaghetti. A regular spaghetto is 1.95 mm thick, and Spaghettoni are 2.10 mm thick. The supple, toothsome bite of Spaghettoni is especially satisfying.
PrimoGrano Spaghettoni are ideal to served with simple sauces, such as in Spaghetti alla Nicolina. The simpler the preparation, the better, so one can taste the unique flavor of the Abruzzo-grown wheat.
Cooking Time: 9-11 minutes.
Durum Wheat Pasta – Tagliatelle
- Shape: Long Pasta
From the Italian word tagliare, meaning “to cut,” as tagliatelle was traditionally hand-made and cut with a knife. This pasta is mostly associated with Bologna, but today is very common throughout Italy.
Traditionally served with a hearty bolognese sauce, this pasta is usually served with cream or butter-based sauces.
Cooking Time: 5 minutes.
Sa Fregula Sarda Durum Wheat Pasta – 1 lb 1.6 oz
Sa Fregula Sarda or fregola is a type of durum wheat pasta in the shape of small, medium or large round balls measuring between 2 and 6 millimetres, roasted in the oven and served with sauces, in broth and with various condiments based on meat and fish. The name fregula comes from the Latin “ferculum”, i.e. crumb, fragment.
They can be cooked as a risotto, a pasta dish or used as the basis for a soup, and even in a cold summer salad. We can now reproduce the age-old manual procedure in our factory in which the irregular shaped balls are obtained by working the semolina in a terracotta bowl (known as a “sa scivedda”) and then, roasted in the oven.