Brand Information

From father to son The 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. 1. Slow drying It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature “slow-drying” system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The best durum wheats We 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 savor. 3. Coarse-grain semolina We use only “coarse”-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always “al dente”. 4. Cage free eggs We use cage free eggs and we knead them with the semolina to ensure consistency when cooking the pasta and a good share of protein. 5. Coarse texture We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce.

Preparation & Usage

Water - 3 qt Salt - 212°F Pasta 8.8 oz Drain Cooking time: 6 min.

Features

Cooking time 6 min

Extra thin noodles thickness 0.03 inches

Slow dried for a superior quality pasta