A pasta producer lends his name to a first class pasta: Benedetto Cavalieri

20/09/2013 - The choice of wheat grown under the Apulian sun makes the pasta by Benedetto Cavalieri so special. The manufacturing process provides a cold kneading of the dough, a slow pressure by the bronze nozzle and a long drying at low temperatures.

Articolo tratto da: OIP Editorial Department

The choice of wheat grown under the Apulian sun makes the pasta by Benedetto Cavalieri so special. The manufacturing process provides a cold kneading of the dough, a slow pressure by the bronze nozzle and a long drying at low temperatures.

The semolina is mixed with the water and slowly kneaded, after which the dough is pressed through the bronze nozzle, and then allowed to dry fpr 24-40 hours. In the end, the Benedetto Cavalieri pasta is carefully packaged so that the nutrients are preserved as well as possible.

MOST POPULAR FORMATS

RUOTE PAZZE "WACKY WHEELS" by BENEDETTO CAVALIERI

The ruote pazze, in English "wacky wheels" have this name in the tradition of Salento, because they are not quite round, but slightly oval. After cooking these wheels don’t become too soft, but remain beautifully solid and the sauce seasons the "spokes", which makes the pasta particularly tasty.

The "National Association for the Specialty Food Trade" has awarded the Oscar for "Fancy Food" to Ruote Pazze in 2002 in New York.

SPAGHETTONI by BENEDETTO CAVALIERI

For the Spaghettoni you need a special durum wheat semolina, which is grown in Puglia.

The Spaghettoni are gently pressed through special bronze nozzles, so that the dough can maintain its stable form.

The "National Association for the Specialty Food Trade" has awarded the Oscar to Spaghettoni by Benedetto Cavalieri in 2001.

Cooking time: 15-16 minutes ... fantastic.