Pizzoccheri are a typical pasta from Valtellina. Pasta Negri kneads using whole buckwheat flour grounded in the small village of Teglio, the birthplace of the “Pizzocchero” and the heart of the well known Valtellina gastronomy.
Then is hydrated with the water coming from the natural sources Duse and Moiane.
They are laid by hand on wooden frames and left to dry for 24 hours.
Pleasing the differ length of the pasta, emblem of the artisan process. Is recommended to cook in a lot of water to permit the movement of the pasta.
- Typical buckwheat colour
- Evident roughness
- Real buckwheat taste with chewing
Pastificio Negri is located in Chiuro, a village among the Valtellina mountains.
In the heart of the Italian Alps, the founders Francesco and Maria, can rely on the purity of water and the more suitable environment for this type of production. Furthermore, the excellence of raw ingredients and the great care used in the production process allow to obtain a high quality pasta. Nowadays they follow the traditional ways of pasta making but they apply the latest technologies and take into account the nutritional needs. At the same time they preserve the essence of artisan pasta.
Pasta Negri is conceived as a work of art which takes shape in the laboratory in order to give the consumers a great range for creative preparations.