GEMELLI

Description

We use high-quality bronze molds to make this pasta, which gives it a beautiful porous texture that sauce adheres to more easily. To achieve the classic "al dente" consistency, our artisanal pasta undergoes a long drying process at 30°C for 12 to 20 hours, depending on the thickness of the pasta shape. This ensures that the center of the pasta remains harder and doesn't cook as much as the outside once in boiling water. This consistency is what will ensure your pasta dishes turn out perfectly every time.

Uses

Gemelli are best suited to thicker sauces, such as our Sicilian sauce and our Puttanesca sauce.

Distinctive elements

The difference is obvious when comparing our pasta to industrial pasta, which is extracted with Teflon: the latter is shiny and smooth, which prevents the sauce from sticking and explains why it ends up at the bottom of the plate.

Our pasta is made in one of the purest and most contaminant-free places in Italy: the mountains of the Antola Nature Reserve. Our pasta is made with water that also comes from the reserve and the highest quality, glyphosate-free Italian durum wheat semolina.

Artisan

In their hometown of Montoggio, located in the Apennine Mountains near Genoa, Italy, a region of exceptional beauty just a stone's throw from the Antola Natural Park, the Minaglia brothers have been making artisanal pasta for over 30 years. Using only their artisan skills and guaranteed 100% Italian ingredients, such as pure spring water and locally grown durum wheat semolina, Paolo and Francesco strive to preserve the centuries-old regional tradition of shaping pasta in bronze molds. They rank among the world's leading producers of Ligurian specialty pasta, attracting international acclaim for their delicious, unmistakable products.

Origin

Montoggio, Liguria, Italy.

History and anecdotes

Gemelli means "twins" in Italian. However, contrary to appearances, they are not two intertwined spirals of dough, but rather a single strand of dough in the shape of a twisted "S."