Filej al Ceppo - 500g - Discontinued

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Filej al Ceppo - 500g - Discontinued

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£4.00

Quick Overview

Filej al Ceppo by Rossi di Pianella


 


A short pasta that is unique to Abruzzo


Made with high quality ‘semola di grano duro’ durum wheat


Natural gluten within the semolina provides the required elasticity during cooking


Pure water of the Farindola springs is used in the making of the dough


Ancient extrusion techniques using bronze molds gives the pasta a unique texture


Meticulous drying techniques take between 50 to 65 hours


 


 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.


 


Try with Di Simone Asparagus or one of the range of chilli pastes


 


 

Details

Filej al Ceppo - 500g

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 ‘grano duro’ durum wheat

Carefully selected high quality ‘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.

Range of Spaghetti and short pasta

Spaghetti with chilli

Try with Di Simone Green Olive paste or Black olive pastes.

Great with aubergine, avocado, beef, oily fish, pork, shellfish and tomato

Spaghetti with basil

Try with Di Simone Sun-dried Tomato Paste.

Great with chicken, goats cheese, hard cheese, shellfish.

Spaghetti with truffle

Try with Di Simone Artichoke or Oyster Mushroom Pastes.

Great with white fish, bacon, mushroom and cream.

Spaghetti with Squid Ink

Try with Di Simone Asparagus paste or one of the range of chilli pastes.

Great with seafood.

Maccheroncino alla chitarra

A finer style of spaghetti that is unique to Abruzzo.

It requires less cooking time than the range of Spaghetti. Simple sauces are ideal for long and thin strands of pasta.

Mezzamanica

A short pasta that is unique to Abruzzo.

 Perfect for thick and chunky sauces and Ragùs which cling onto the holes and ridges of this short, tubular, and unusually wide pasta.

A ragù is typically a sauce of minced, chopped or ground meat, cooked with sauteed vegetables in either broth, stock, water, wine, milk, cream, or tomato, or a combination of these.

Filej al Ceppo

A short pasta that is unique to Abruzzo.

Gnochetto Sardo

A short pasta to complete the range.

Additional Information

Packet Size 500g

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