Centellino Selection | Centellino decanter & food products from Tuscany: coffee, cereals, legumes, bitter liqueur and homemade pasta.
Back in the XIV century, in Florence the members of the Guild of the Bakers’ Art celebrated their patron, San Lorenzo (Saint Lawrence), on August 10th. On this occasion, all the the bakers and pasta makers near the San Lorenzo Basilica decorated their shops with special breads of all shapes and sizes, as well as with “some sort of wheat-based pasta, very thin and shaped like a large, long ribbon”, which was eaten during the celebration.
Even nowadays, in Florence and in many other areas in Tuscany, pappardelle is a traditional dish on the Feast of San Lorenzo. It is usually served with a meat sauce made with hare, rabbit, duck, or boar. Anyway, regardless of this Florentine tradition, pappardelle is perfect also with many vegetarian sauces.
Pappardelle (large tagliatelle) – 350 g (0,771 lb) made only with Tuscan durum wheat semolina
€4.35
70 in stock
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The semolina with which our pasta is made comes from the milling of cereals that are grown exclusively in Tuscany, and that are cultivated with traditional methods, such as crop rotation, and other agronomic practices aiming to respect both soil and environment, essential prerequisites for a high-quality product.
The semolina is selected with special attention to the quality rather than the quantity of gluten it contains, in that gluten represents the major part of the proteins that are present in pasta.
Our pasta is made in small amounts, and it is the product of accurate craftsmanship: a dough made with excellent ingredients; bronze extruders (perforated bronze plates that cut and shape the pasta) that guarantee its correct roughness; slow drying, (drying time varies according to the pasta format) at low temperature (between 30 and 35° C / 86 – 95° F).
Pasta made with durum wheat semolina
Our pasta is made mixing all the ingredients “a freddo”, that is, using all ingredients at low temperature. It’s made using only bronze extruders (perforated bronze plates that cut and shape the pasta), and dried at low temperature.
Ingredients: durum wheat semolina, water.
It contains gluten.
Cooking time: 8 minutes.
(This is merely an indication: cooking time may vary according to taste)
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