De Cecco Spaghetti 500G

De Cecco Spaghetti 500G



SpaghettiDe Cecco respects the environment from start to finish
1 Slow DryingIt was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aroma of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.2 The Best Durum WheatsWe select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.3 Coarse Ground SemolinaWe only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".4 Cold Mountain WaterWe only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.5 Coarse Bronze DrawingWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
From father to sonThe De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta.
Pack size: 500G


Durum Wheat Semolina Pasta

Allergy Information

May contain Soy and Mustard

Net Contents

500g ℮

Preparation and Usage

Water 6LSalt 100°Pasta 500 g 10' - 12'DrainCooking time: 10 - 12 min.

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