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Dried Pasta

Italian tradition in your home:
high quality artisanal dried pasta

It would be fascinating to trace the history of dried pasta from its origins, whose roots lie in the ancient past. Archaeological remains show that a type of pasta made from grains and water was produced and consumed in the Middle East and Central Asia thousands of years ago.

 

Today, dried pasta is a popular and popular dish in many cultures around the world, with a wide variety of shapes and types to suit different people's tastes.

Its history reflects the evolution over the millennia , with the transition from a regional dish to an international dish, divided between mass industrial production and the more artisanal and traditional dish in small quantities.

At Pasta Cecchi only dry pasta from our own production!

Fusilli Funghi trifolati

FUSILLI ai FUNGHI TRIFOLATI

Funghi Trifolati (sautéed mushrooms) are a tasty side dish typical of the Piedmontese culinary tradition with a few ingredients such as mixed mushrooms, onion, parsley, rosemary, sage and a few pieces of dried tomatoes.

This dry pasta with an addictive taste goes perfectly with meat and mushroom-based sauces.

Fusilli all'Uovo

FUSILLI all'UOVO

Pasta prepared with durum wheat semolina produces a firmer dough with a higher cooking resistance. This flour also allows you to maintain the desired shape, such as classic fusilli. The addition of eggs provides complete proteins and vitamins A and D that cannot be obtained from flour.

 

Dried egg pasta has a bright yellow color, a more intense flavor and goes well with all sauces .

Fusilli Vrolijk

FUSILLI VROLIJK

Pasta with Beetroot is a healthy and quick to prepare starter. With its vibrant amaranth color, beetroot is a tasty natural coloring for pasta.

 

This dry pasta is an excellent choice even if you have little time to cook but do not want to give up a dish rich in vitamins. A dish with beetroot fusilli is ideal to offer to children who find it fun and tasty and will also make their parents happy with it, hence "cheerful" (vrolijk) Fusilli .

Fusilli vrolijk are good in combination with spinach or asparagus, but also with savory cheeses such as Pecorino. Excellent with game meat, but due to its bright color it can be seasoned with all your favorite ingredients.

Fusilli Olive Taggiasche

FUSILLI alle OLIVE TAGGIASCHE

Taggiasche olives arrived in Italy between the end of the 7th and the beginning of the 8th century and the name Taggiasche is derived from the term " Taggia ", an Italian city in the region of Liguria and located near the coast.

One of the most appreciated characteristics of Taggiasca olives is its taste, which is sweet and balanced, with a slight bitter touch. The organoleptic properties of the Taggiasca olive make it one of the best table olives, a valuable choice for the production of this high-quality dried paste.

Dry Fusilli with Taggiasca olives allows you to enrich dishes with fish or poultry-based sauces, but it is also ideal for rich and tasty pasta salads during a special occasion, a day at the beach, on a boat or to prepare at the campsite.

Fusilli al cacao 2

FUSILLI al CACAO

Cacao was first cultivated by the Mayans and then made famous in Europe by Christopher Columbus. Nowadays it is an ingredient that always makes us happy, from dried pasta to dessert !

In addition to its beloved taste, cacao is rich in flavonoids that make cacao a powerful antioxidant food capable of protecting the body from aging and health damage due to cellular degeneration. In fact, flavonoids counteract the damaging activity of free radicals in cells, limiting the damage they can cause.

Among the combinations that can be made with cocoa pasta, fish is surprising: shrimp, squid or salmon with crème fresh .

Other suggestions are creamy cheese-based sauces, such as Taleggio cream , Parmesan cream or, for example, walnuts and gorgonzola.

Do you want to surprise your guests? Then serve them with an excellent Bolognese sauce, wow!

Winter

Jan - Mar

Dry S.D.T. Primavera

FUSILLI ai FUNGHI TRIFOLATI

Funghi Trifolati (sautéed mushrooms) are a tasty side dish typical of the Piedmontese culinary tradition with a few ingredients such as mixed mushrooms, onion, parsley, rosemary, sage and a few pieces of dried tomatoes.

This dry pasta with an addictive taste goes perfectly with meat and mushroom-based sauces.

Fusilli Zeeman Inktvis Inkt

FUSILLI all'UOVO

Pasta prepared with durum wheat semolina produces a firmer dough with a higher cooking resistance. This flour also allows you to maintain the desired shape, such as classic fusilli. The addition of eggs provides complete proteins and vitamins A and D that cannot be obtained from flour.

 

Dried egg pasta has a bright yellow color, a more intense flavor and goes well with all sauces .

Winter

Jan - Mar

Characteristics of Pasta Cecchi dry pasta

Try our traditional dried pasta and experience the authentic taste!

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INGREDIENTS

The main ingredients for making dry pasta are durum wheat semolina and water. Durum wheat semolina is richer in protein and contains stubborn gluten which allows it to continue cooking and remain al dente even without the use of eggs or other additives.

The characteristics of Pasta Cecchi are its scent, the right thickness and the intense colors given exclusively by natural ingredients used in the different recipes.

The pasta retains a delicate taste, elasticity and the right consistency after cooking. These are characteristics of a fine paste.

Whole wheat dried pasta (made with 100% whole wheat flour) is a complete food, because it contains all parts of the grain, which provides more minerals and vitamins . Because it is rich in fiber, it is more satiating, contains fewer calories and has a lower glycemic index.

Because this dry pasta is artisanal, it does not contain preservatives, an important feature that is reflected in a shorter shelf life and requires more careful storage conditions.

In fact, it is recommended to keep it in a dry place, never in the sun and away from heat sources.

40°C

DRYING TIMES AND TEMPERATURES

A good dry pasta made from simple durum wheat semolina and water should be a light color, almost ivory, because that is the color of semolina (the ground durum wheat).

A paste with a darker or more orange color means that the paste has undergone a violent and artificial drying process (high temperatures). The starch contained in it was literally burned and changed from its light color to a caramelized color (effect of the Malliard reaction). The result is a paste with a sweet taste and a bitter aftertaste, typical of the caramelization of the sugars.

Pasta Cecchi uses a low temperature process, maximum 40°C between 24 - 48 hours , to preserve all its organoleptic properties: taste, structure, color and aromas.

Artisanal pasta undergoes a very slow and delicate drying process. This process ensures that you do not burden the gluten (semolina proteins) and therefore retain all the nutrients. This result also has advantages with very short cooking times, on average between 3 and 4 minutes.

Hand Pasta

PRODUCTION

The production of our dried pasta is carried out exclusively in small batches, which allows greater attention to detail, the high quality of the ingredients and the possibility of offering various innovative and exclusive recipes .

Our pasta is produced exclusively by extrusion through bronze dies. Drawing is the stage in which the paste is extruded through a die, a type of mold with small holes, to shape the paste. The use of bronze molds is a distinguishing feature in the production of high-quality and artisanal pasta. Bronze mainly gives roughness to the pasta, allowing it to hold the sauce better and preserve the authenticity of the slow production process.

Pasta Cecchi offers 4 different ranges of dried pasta, suitable for each season, with the aim of encouraging the consumption of fresh seasonal products and diversifying nutritional intake according to the needs of our body in the different months of the year.

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