In the south of Italy, the climate was ideal for durum wheat cultivation, where durum semolina pasta dominated. In the north, where people traditionally dined more sumptuously, soft wheat pasta with eggs predominated. Only durum wheat, however, could be used to make unfluted penne like these, which did not fall apart when cooked - so they are a typical southern Italian format. Today, durum wheat is available throughout Italy, yet smooth penne has not caught on - perhaps because it requires some skill and experience to prepare it al dente. In any case, it can not be due to the extraordinary good taste and excellent mouthfeel, which is particularly pronounced in ours thanks to the surface roughened by the bronze shape.

Founded in 1918, the Benedetto Cavalieri company in Apulia only uses durum wheat from the region. It contains less protein and gluten than the often used Canadian durum wheat and is less intensely colored, but it produces pasta that is characterized by a highly aromatic taste and unique firmness to the bite. The dough is individually adapted to each pasta format. However, the dough is always kneaded for a long time before being pressed through the bronze molds at low pressure. The resulting pasta is dried at low temperatures for up to 44 hours. The pasta then stabilizes during a 24-hour rest in climate chambers. When cooked, Cavalieri pasta has a perfect texture with an even bite, a rough surface and a fine durum wheat aroma.

To make good pasta requires selected ingredients and craftsmanship. The basis is non-standard durum wheat varieties, which combine their best properties in the flour mixture. When water is added to the flour, kneading at a maximum of 35 °C (and only then) causes the proteins of the grain to form glutin, which is essential for the gelatinization of the pasta during cooking. The dough, prepared in different ways depending on the pasta format, is slowly pressed through bronze scribes, resulting in a rough surface that allows the pasta to better combine with the sauce. Finally, the pasta is dried, a process that takes several days for artisanal producers - at temperatures that never exceed 60°C. To produce the best possible pasta in this way, it takes decades of experience.

Sales Description:

Pasta made from semolina (made from durum wheat).

Ingredients:

Semolina made from durum wheat, water.

Please Note the Following Included Allergens:

May contain traces of soybeans.

Storage and Preparation Instructions:

Store in a cool and dry place.

Origin / Provenance:

Italy

Responsible Food Business Operator (RFBO):

Pastificio Benedetto Cavalieri
Via Garibaldi 68
73024 Maglie (LE) Italy