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.


 

  1. Maccheroncino alla Chitarra - 500g - Discontinued  

    Maccheroncino alla Chitarra - 500g - Discontinued

    £4.00

    Maccheroncino alla Chitarra by Rossi di Pianella 

     

    Protocol hint - please always call it chitarra (kee-taa-raa) or face the wrath of the Aburuzzese

    An extra long and thin maccheroni and a speciality of 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.

     

    Simple sauces are ideal for long and thin strands of pasta.

     

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

     

    Great with seafood

     

    Learn More
  2. Mezza Manica - 500g - Discontinued  

    Mezza Manica - 500g - Discontinued

    £4.00

    Mezza Manica 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.

     

    Perfect for thick and chunky sauces and Ragùs which cling on to 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

     

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

     

     

     

     

    Learn More
  3. Gnocchetto Sardo - 500g - Discontinued  

    Gnocchetto Sardo - 500g - Discontinued

    £4.00

    Gnocchetto Sardo 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.

     

    Asparagus or one of the range of chilli pastes

     

     

     

    Learn More
  4. Filej al Ceppo - 500g - Discontinued  

    Filej al Ceppo - 500g - Discontinued

    £4.00

    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

     

     

    Learn More
  5. Spaghetto con Nero di Seppia - 500g - Discontinued  

    Spaghetto con Nero di Seppia - 500g - Discontinued

    £5.00

    Spaghetto con Nero di Seppia by Rossi di Pianella

     

    Thin spaghetti flavoured with squid ink

    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 Paste or one of the range of chilli pastes

      

    Great with seafood

     

     

    Learn More
  6. Spaghetto con Peperoncino - 500g - Discontinued  

    Spaghetto con Peperoncino - 500g - Discontinued

    £5.00

    Spaghetto con Peperoncino  by Rossi di Pianella

     

    Thin spaghetti flavoured with red chilli 

    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 Green or Black Olive Pastes

     

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

     

    Learn More
  7. Spaghetto con Basilico - 500g - Discontinued  

    Spaghetto con Basilico - 500g - Discontinued

    £5.00

    Spaghetto con Basilico by Rossi di Pianella

     

    Thin spaghetti flavoured with basil

    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 Sun-dried Tomato Paste

     

    Great with chicken, goats cheese, hard cheese, shellfish

     

     

     

     

    Learn More

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