Durum wheat semolina pasta
Slow Drying
It 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 aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
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 savour.
Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
Cold Mountain Water
We only make our dough with cold Maiella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
Coarse Drawing
We draw our pasta coarse to guarantee the ideal porosity to best capture the sauce.
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.
De Cecco respects the environment from start to finish Discover the world #AllaDeCecco
Food Safe
Green Dot
Mobius Loop
| per 100g | |
|---|---|
| Energy | 1490 kJ |
| 351 kcal | |
| Fat | 1.5g |
| of which: saturates | <0.5g |
| Carbohydrate | 69g |
| of which: sugars | 3.4g |
| Fibre | 2.9g |
| Protein | 14g |
| Salt | <0.1g |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
May contain Eggs, Soy and Mustard
Store away from heat sources, from light and avoid damp places
F.lli De Cecco di Filippo Fara S. Martino S.p.A., Via F. De Cecco, 66015 Fara S. Martino (CH), Italy.
Not for EU
Item code: 8238533
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