M�rke: Pasta Benedetto Cavalieri

Format : 500g

We are very proud of it as, from generation to generation, it portrays the great Italian tradition in the best way. It can be found, with its name and surname, in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness” (Wine Spectator, Pasta Perfect).

Benedetto Cavalieri Pasta is widely known for:

the rigorous selection of row materials that grow in purposely chosen fields especially on the hills of Apulia and Basilicata (South of Italy); the durum wheat is cultivated without the usual massive use of chemical fertilizers that increases the quantities at the expense of quality;
the processing method called ‘Delicate’: the long kneading, the slow pressing, drawing and drying at a low temperature permit to preserve the nutritional values of the durum wheat, its taste and typical flavour and to secure a completely natural consistency;
the keenness for pasta, the cure and the constant research for the best quality that the Cavalieri Family hands out from generation to generation.


After years of meticulous studies and researches, in the fields and in the factory, at last the organic whole wheat pasta signed Benedetto Cavalieri! We have found the most suitable varieties of durum wheat, cultivated in fields with a special vocation for it, and skilfully manufactured with the ‘Delicate Method’, they give to our whole wheat pasta a good consistency while chewing and a strong taste of wheat.

Cylindrical cut, about 22 mm high. It has a wheel shape with an outer crown (Ø 25 mm) geared to the hub (Ø 6 mm) by 6 spokes (about 9 mm). Crown, hub and spokes have different thicknesses that give a particular sensation to the chewing, similar to the combination of crumb and crust of a good piece of bread; sensation which is greatly appreciated by gourmets.
According to Salento tradition, the name ‘Ruote Pazze’ (Crazy Wheels) derives from its not so perfect round shape. Yet when cooked they do not go flat as it happens to ‘rigatoni’ and ‘paccheri’ but remain well taut. This allows the sauce to fill freely inside and remain there.

With our ‘Delicate Method’ we obtain, as the picture shows, a porous ‘texture’ that is ‘open’ to absorb the sauces and create a perfect amalgam.

Mention of the ‘Ruote Pazze’ mould is present in a 1938 inventory of our establishment. Since then, the ‘Ruote Pazze’ have had a great ongoing success in Italy and abroad, and they are present in the menus of many restaurants some of them among the most renowned in the world.


Recipe: Ruote Pazze