Rossi di Pianella Pasta

In the first half of 1800, Amato Rossi and his family settled in Pianella, Abruzzo, and began to produce fine pasta under the family name. From the outset the family combined innovation with a strong respect for the traditional methods of homemade pasta making and a respect for the methods of the old Mastri Pastai (pasta masters).

In the 1930’s, Amato’s son, applied his intuitive understanding of the way in which rain, sun, humidity and wind direction effect the drying stages of pasta and meticulously planned the production process in accordance with the weather. This symbiotic relationship between product and producer is one that only a true artisan can enjoy.

Today, "Rossi di Pianella", is in the hands of the fourth generation of the Rossi family, and whilst drying no longer happens outdoors but in carefully monitored drying chambers, guided by Antonio, with his brother Giovanni, Rossi di Pianella is harnessing generations of knowledge and skill in the making of fine pasta.

Carefully selected high quality ‘semola di grano duro’ durum wheat

Carefully selected high quality ‘semola di grano duro’ durum wheat. Durum wheat is husked and coarsely ground to produce a semolina that has a very high protein content yet it is low in the levels of gluten needed to produce a workable dough. Just the right level of gluten within the semolina gives the required elasticity, while vegetable proteins serve to counteract the presence of starch during cooking. The pasta industry norm is a level of around 11 grams. Rossi pasta typically exceeds 13 g per 100g thus avoiding unpleasant stickiness.

Pure water of the Farindola source for the dough                 

Pure spring water is essential for obtaining an excellent dough. Slowly mixing cold water and flour so that every grain of semolina is individually wrapped by water molecules guarantees that the dough never over heats, something that would change its characteristics.

Ancient extrusion techniques

Antique bronze molds give the surface of the pasta a minutely jagged and porous appearance, with highlights making it look white. Since the surface of bronze is never perfectly smooth the pasta obtains a degree of roughness that allows sauce to adhere beautifully to it.

Meticulous drying techniques

The drying phase represents the most delicate phase of the pasta making process. The pasta is dried at a low temperature for many hours to replicate the traditional method of drying under the sun. Never exceeding 39/ 40 ° it can take between 50 to 65 hours for the drying processes to be completed, a fraction of that of mass-produced pasta. Humidity in the drying cells is continually adjusted and the levels of protein in the grain is closely monitored throughout to achieve a perfect consistency.

It is this meticulous control of variables which allows Rossi di Pianella to achieve a perfect consistency which in turn allows for the production of the most difficult pasta shapes.

Cooking & Serving suggestions

This pasta has a wheaty flavour and requires a slightly longer cooking time than other brands. The texture is designed to tenaciously hang on to a sauce. Pour the pasta as soon it reaches boiling point and turn up the heat to maintain boiling. Leave to cook for the recommended time, stirring with a wooden utensil. Before straining the pasta, add a little cold water. This helps minimise any starchiness.