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latini (2)
1990 LATINI CREATED LINEA CLASSICA USING ITALY’S FINEST DURUM WHEAT
The finest varieties of durum wheat. The Classic Line, the first born of Pasta Latini, is produced from our selection of the finest varieties of durum wheat grown in Italy. Since 1990, we’ve been testing superior varieties in our experimental fields with the aim of obtaining the utmost quality from durum wheat. Each year we select from four to six varieties of durum wheat for the Classic Line. The choice of each depends on how well things went in the fields that year. It’s a bit like putting together a football team. To win, you need players in top form.
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Strozzapreti Linea Classica
Usually Ships in 3 to 5 Business Days
List Price: $7.99
Our Price: $5.99
You save $2.00! In Stock
Now here’s an indestructible type! They hold their own even when two or three kilos are cooked in a pan. They hold their own even when tasted over periods ranging from 12 to 24 hours. They even hold their own served with olive oil and Parmigiano on plastic plates during longwinded talk-shows with lots of guests. They’re irregular in form (like all short types of Latini pasta), one curved, one straight, one short, one long. After 8 minutes of cooking they’re ready to be sautéed in a pan. As for the sauce, take your pick. Strozzapreti can hold their own with anything.
Maccheroncini Linea Classica
Usually Ships in 3 to 5 Business Days
List Price: $7.99
Our Price: $5.99
You save $2.00! In Stock
There’s a recipe in the Marche that’s popular in pizza houses, in the best of them, that is, where they use our maccheroncini to the joy of young and old. It’s the by now classic maccheroncini al fumè (smoky). I’ve kept the recipe for maccheroncini al fumè that was given to me by a youth when I’d just passed that stage. We became friends and he became so famous that he was featured in the New York Times. He’s Moreno Cedroni and he makes the most of maccheroncini. Cook them for 7 minutes and then sauté them in a pan with plenty of sauce. This is the type of pasta—along with strozzapreti and pennette—used most often for buffets with plenty of guests. I’ve seen maccheroncini cooked at noon and dressed with just a little oil, served at 11:30 in the evening as a cold plate for a summer after-theater party. Perfect.
   
 
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