Chelucci pasta products

The Chelucci pasta factory has been producing pasta in an artisanal way since 1912.
Chelucci pasta is a high quality product, worked in a totally artisanal way, starting from the choice of raw materials, 100% Tuscan at km 0(Zero miles) , because no product is excellent without materials high quality raw materials.
Chelucci pasta is a high quality product, according to the best Italian tradition, starting from the choice of highly selected raw materials, 100% Tuscan at km 0(zero miles) .
The durum wheat pasta is mixed exclusively with top quality semolina, the spelled used is only 100% pure Tuscan, the Senatore Cappelli ancient wheat semolina used for ancient wheat specialties is certified by the Ancient Grains Association, the eggs are strictly fresh and the water is pure from the spring located near the factory.
All this is combined with craftsmanship, which allows the organoleptic characteristics of the raw materials to be maintained unaltered and allows the product to be given the totally natural flavor of Italian artisan pasta.

Chelucci pasta

It is an expression of the best Italian tradition. From the semolina to the eggs, to the water used for the dough: everything is carefully chosen and processed in an artisanal way, in order to maintain the organoleptic characteristics of the materials unaltered and give the pasta a totally natural flavor and above all suitable for the palate of the people Italian.

Drawing (Trafilatura)

Attention to raw materials is combined with the care of the entire manufacturing process.
Chelucci pasta is kneaded exclusively as it once was, with and drawn with bronze dies, which give the product the right roughness, while maintaining the organoleptic characteristics and the totally natural flavor of artisan pasta unaltered.

The drying

The drying The drying takes place on frames placed in wooden cells at low temperatures (30 ° -35 °), for shorter or longer periods depending on the format.
The packaging of the special formats is made entirely by hand, to give that unique and inimitable aspect to the product.
And for the egg pasta still today the pasta makers of the Pastificio Chelucci follow the traditional recipe: 5 fresh eggs for every kilo of durum wheat semolina and for the long pasta skeins the nests must be made strictly by hand.

Chelucci typical products and more

Thanks to special tools he made and applied to the machines, still those of the 50s, and to his continuous experimentation and design, as only the great pasta makers are able to do for the experience that characterizes and defines them, among the formats that we produce, we like to remember:
• Spaghetti of the centenary, produced and packaged just like in the past and re-proposed in the original paper packaging of the 40s / 50s;
• traditional spaghetti, with “curves” because they are dried on bamboo canes;
• baked lasagna with both egg and durum wheat semolina only;
• Tuscan Pici, typical of Tuscany, very rough shape, dried at very low temperatures for at least 5 days;
• Senatori Cappelli ancient wheat semolina pasta, stone ground, primary excellence;
• pure TUSCAN SPELLED pasta;
• the Quasimodi, formed of durum wheat semolina, unique because it is made only in this pasta factory. Since we were the inventors and creators of this format, we also like to remember the reason for the name QUASIMODI or “ALMOST A MODO (QUASI A MODO)”.
[/ expander_maker]