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De Cecco Pasta

Food > Pasta > De Cecco

Conchiglioni Rigati

Conchiglioni Rigati

Conchiglioni rigati (Big ribbed shells) originate from Campania. They belong to the whimsical dried pasta families, with a ribbed shell shape 36 mm wide, 65 mm long and thickness between 1,10 and 1,30 mm.The shape and the dimensions make it suitable for trapping the sauces, and for fish or meat fillings for baked casseroles. As well as in the oven or with a filling they make excellent light dishes with spring sauces with morcels of mozzarella cheese, tomato and basil.

Conchglioni rigati
1.95 €
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Lumaconi Rigati

Lumaconi Rigati

Lumaconi (big ribbed snails) originated from Campania and Liguria. They take their shape from a big snail shell with ribs. Their are about 34 mm thick, 47,5 mm long whereas their thickness varies from 1,20 and 1,40 mm. Just like for all the other big formats the Lumaconi rigati are best prepared with a wide range of fillings covered with a thin laiyer of besciamelle sauce and put in the oven for a finishing cooking.

Lumaconi Rigati
1.95 €
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Paccheri

Paccheri

Although the origin of Paccheri is disputed between the Southern regions of Calabria and Campania their provenance cannot be traced with certainty to either. They belong to the short ribbed stright cut pasta family. They have a 28 mm diameter, they are 46 mm long and their thickness can vary from 1,18 and 1,26 mm.People from Naples also call this pasta « paccare », a dialect word which means « schiaffo » (slap). Probably their thick and heavy consistency is associated in the popular tradition to a nice good slap.Paccheri are recommended in the making of dried pasta dishes with thick chunky meat ragůs, such as the Neapolitan ragů, which can easily penetrate and cling into the pasta making it even more dainty. Alternatively they are also excellent in casseroles baked with cheeses and tomato sauce.

Paccheri
1.95 €
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Rigatoni Napoletani

Rigatoni Napoletani

Rigatoni napoletani (Neapolitan rigattoni), originate from Campania, they belong to the short straight cut ribbed dried pasta family. With a 20.5 mm diameter and an average 50,5 mm length their thickness is between 1,15 and 1,25 mm.Rigatoni make excellent baked casseroles. Also delicious with chunky meat ragůs and rich tomato sauces.

Rigatoni Napoletani
1.95 €
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Tagliatelle

Tagliatelle

Tagliatelle belong to the long nest shape pasta family, with a flat or almost flat section thy are 0,91 mm thick. They originate from the Northern Italian regions, in particular from Emilia where they are well established in the culinary and gastronomy tradition.An evidence of the Emilian origin of the Tagliatelle can be found in popolar sayings and in the Emilian's idiomatic phrases. An instance of the deep Emilian roots of Tagliatelle is in "The Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi : "Short short and long Tagliatelle, say the Bolognese, and well said too, because long bills frighten the poor husbands, and short tagliatelle vouch inexperience of the maker and, served that way, they look like a leftover."Tagliatelle area rather versatile format which can be eaten with a wide range of ways and sauces. Excellent both as dried pasta dishes and pasta flans and absolutely perfect with fish and shellfish sauces, with butter and white sauces made of soft or melted cheeses with a touch of curry or saffron.

Tagliatelle
1.95 €
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Lasagnette

Lasagnette

Lasagnette originate from Ligurian territories and Centre and South Italy regions. They belong to the long nest shape pasta format. With a flat section and their are 0,91 mm thick.This type of pasta is suitable for aromatised tomato sauces or meat sauces. Also excellent with either hearty or seafood sauces. Lasagnette belong to the traditional Ligurian cuisine and they are delicious with traditional Ligurian first courses and pesto dishes.

Lasagnette
1.95 €
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Tripoline

Tripoline

Tripoline have a curled shape on one side and they belong to the long curled dried pasta family. Tehy are 8,5 mm width, a thickness between 0,95 and 1,00 mm in the flat part and between 1,27 and 1,35 in teh festooned part. They originate from the Campania areaAs the popular tradition has it this format was created in honour of King Vittorio Emanuele in Naples. Like all the curled edge pastas even Tripoline tipically show a difference of consistency between the smooth and the curled part once cooked. The curled part has also a very important role in holding a major quantity of sauce onto the pasta.Tripoline are excellent for making dried pasta with meat ragůs. The most suitable sauces are the very strong and full-bodied tastes such as in game and giblet sauces

Tripoline
1.95 €
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Fusilli Lunghi

Fusilli Lunghi

Fusilli lunghi bucati (long twists)originate from Campania and have a simple spring shape, witha 3,3 mm diameter and a thickness between 1,06 and 1,16 mm.In ancient times Fusilli were hand made according to a method handed down from mother to daughter, which consisted in twisting a "spaghetto" long thread of pasta, around on a knitting needle with a swift movement of a clever hand. This kind of ability reminded the movement of the spinning machine. In fact the word "fusillo" comes from "fuso", spindle, the rod the spinners used to work with. Fusilli lunghi bucati are traditionally served with Neapolitan ragů or meat sauces. They are also delicious in baked casseroles.

Fusilli Lunghi
1.30 €
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Fusili

Fusilli

Fusilli (pasta twists) belong to the very short straight cut pasta format and they are a speciality of the Campania region, in Southern Italy. They have a spiral shape with a 10 mm diameter,a 41 mm average length, and a thickness between 1,35 and 1,48 mm.In ancient times Fusilli were hand made according to a method handed down from mother to daughter, which consisted in twisting a "spaghetto" long thread of pasta, around on a knitting needle with a swift movement of a clever hand. This kind of ability reminded the movement of the spinning machine. In fact the word "fusillo" comes from "fuso", spindle, the rod the spinners used to work with.Very tasty with ragů napoletanaand ricotta sauces. Excellent also with tomato vegetable sauces with peppers, aubergins, olives and capers.

Fusilli
2.55 €
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Mafaldine

Mafaldine
Mafaldine belong to the long curled dried pasta family, their are shaped like a curled ribbon on both sides. They are about 14 mm long, with a thickness between 0,95 and 1,00 mm for the flat side and between 1,27 and 1,40 for the festooned side. They originate from Southern Italy regions and in particular from Campania.Like all the curled edge pastas even this one, tipically shows a difference of consistency between the smooth and the curled part after having been cooked. The curled part, unlike the flat part, has an ability in holding a major quantity of sauce onto the Mafaldine.It is a rather versitile format therefore there are a wide range of sauces that beautifully match Mafaldine: - Neapolitan ragů with ricotta; - game based sauces; - fish and seafood sauces; - white sauces prepared with soft cheeses with a touch of curry, safron, radish or ginger.

Mafaldine
1.35 €
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Mezze Penne Rigate

Mezze Penne Rigate

Mezze Penne rigate (half grooved tubes)belong to the tubes pasta family. They have a 8,00 mm diameter, they are 18,0 mm long and their thickness is between 1,18 and 1,28 mm.

Mezze Penne Rigate
2.55 €
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Penne Lisce

Penne Lisce

Penne lisce (smooth tubes) are a Campania speciality and belong to the dried short diagonal cut dried pasta family. They have a 8,5 mm section diameter Il and they are 37 mm long. And a thickness between 1,20 and 1,28 mm.The ideal sauces for the Penne lisce are a range of meat ragů: - pork; - veal; - sausage; - stewed meat; - meat and mushrooms.

Penne Lisce
2.55 €
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Penne Rigate

Penne Rigate

Penne Rigate (grooved tubes) belong to the diagonal, grooved dried pasta family and are a Campania speciality. The section diameter is 8,0 mm, the average length is 39 mm and their thickness is between 1,22 and 1,28 mm.Penne rigate are perfect both for baked casseroles and dried pasta dishes served with pork or veal meat sauces. Also excellent with vegetable sauces enriched with pepper, courgettes and artichoke.

Penne Rigate
2.55 €
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Rigatoni

Rigatoni
Rigatoni are big ridged tubes and belong to the straight cut dried pasta family, with a 16 mm diameter, an averige length of 45 mm and a thickness ranging between 1,11 and 1,18 mm. Their provenance is uncertain but could easily be a speciality of the Campania region.It is a rather versatile format and is suitable with tomato or vegetable sauces, but the rigatoni are at their best with chunky meat sauces and ragůs: stew sauces, meat and mushrooms, veal and pork, sausages and giblets ragůs. All these thick sauces however shoud be moisted enough to allow the sauce to cling to the pasta's ridges and hole.

Rigatoni
2.55 €
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Spaccatella

Spaccatella

Spaccatelle are a Sicilian speciality and belong to the whimsical dried pasta family. They are long hollow curled rods of pasta, with a spaghettoni (big spaghetti) shape they are about 36 mm long and their thickness is between 1,10 and 1,18 mm.Spaccatelle are excellent in dried pasta dishes, with both light tomato sauces and hearty meat ragůs.

Spaccatella
2.55 €
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Farfalle Medie

Farfalle Medie

Farfalle (bowties) originate from Lombardy and Emilia, they take their name after the distinctive bowtie shape, with a little frill tight in the middle. They are 20 mm long and their thickness can vary from 1,33 and 1,38 mm.Farfalle are recommended with delicate gravies: Butter based sauces, with peas and chunks of ham; White delicate sauces with cream ans salmon; Delicate and soft cheese sauces with a touch of saffron or curry.

Farfalle Medie
2.55 €
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Tortiglioni

Tortiglioni

The geographical origin of Tortiglioni is uncertain. They belong to the short straight cut ribbed dried pasta family. they have a 11,3 mm diameter and are 48 mm long with a thickness ranging between 1,05 and 1,15 mm.Tortiglioni are excellent with dainty hearty meat ragůs. Very tasty with tomato or tomato and vegetable sauces. This format is also particularly suitable for baked casseroles.

Tortiglioni
2.55 €
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Casareccia

Casareccia

The Casareccia pasta are 43 mm long and their thickness vaires between 1,22 and 1,35 mm.

Casareccia
2.55 €
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Spaghettini

Spaghettini

This format comes from the South of Italy from Naples in particular. With a round section and a thickness between 1,63 and 1,70 mm.The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.

Spaghettini
2.55 €
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Spaghetti

Spaghetti

Spaghetti the most famous format born in the South of Italy and in the cities with the greatest concentration of pasta factories: Naples, Genoa and Liguria in general. The Spaghetto is a long rod pasta format with a round section with a diameter ranging between 1,92 and 2,00 mm.Historically the first ufficial evidence of the name "spaghetto" goes back to 1819 on the pages of the first Italian dictionary by Nicolň 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 broadcasts 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.Spaghetti can be served with fresh or canned tomato warm or cold sauces with vegetables and aromatic herbs. Also excellent with quick hot spicy sauces with garlic and Cayen pepper. Also perfect Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.

Spaghetti
2.55 €
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