Capellini D'Angelo - 17.6 oz


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The hard durum wheat or semolina used to produced Benedetto Cavalieri pasta is higher in protein that softer flour types, a result of slow drying the pasta at low temperatures. Every shape of pasta slowly passes through special bronze dies designed to create each shape and give the pasta a rough-textured surface to which sauce clings rather than slipping off. Lastly, after shaping, the pasta is allowed to dry in antique ovens and rest at low temperatures. Slow drying at low temperatures retains more of the nutty flavor and aroma of durum wheat.


    Since 1800, the Cavalieri Family has been committed to making the finest pastas in the heart of Apulia. From carefully choosing wheat fields, to centuries old bronze dies, Benedetto Cavalieri pastas are truly one of a kind.
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