- Durum Wheat Semolina Pasta
- Traditional production methods that stay true to our over 125 years old family recipe
- 1. Since 1886 we have been choosing the best durum wheat produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and a perfect cooking performance
- 2. Before being milled, our wheat must pass strict quality controls to make sure we deliver on our promise
- 3. The semolina we use for kneading is "coarse" to preserve the gluten integrity and to guarantee a "sweeter" taste
- 4. We knead the semolina with cold water at a temperature lower than 15°C to ensure greater pasta firmness while cooking
- 5. We use rough bronze drawplates, making the dough porous to better capture the sauce
- 6. We let pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat
- From father to son
- Since 1886 we have been carrying on an important responsibility: our tradition of making pasta, without compromise, that we refine each single day and that allows us to bring the authentic pleasure of Italian cuisine all over the world.
- Pack size: 500G
Store in a cool dry place
Made in Italy
Preparation and Usage
- Cooking Time: 9 - 11 min.
Name and address
- F.Lli De Cecco di Filippo Fara S. Martino SpA,
- 66015 Fara S. Martino (CH),
|Typical Values||Per 100g|
|of which saturates||0,3 g|
|of which sugars||3,4 g|
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