Semola Rimacinata di grano duro Integrale

De Cecco Semola di Grano Duro Rimacinata Integrale is obtained by selecting the best durum wheat skilfully ground in our mill.

During milling, the special process used by De Cecco preserves the natural fibre content of our wheat, of the precious "wheat germ" and the authentic taste of the fresh ingredient.

This is why it is particularly suited for making home-made whole wheat bread and preparing, either by hand or with an automatic pasta machine, excellent fettuccine, maccheroni alla chitarra, gnocchi and any other type of pasta with or without eggs.

Ground whole wheat semolina is an excellent alternative to the classic ground semolina and is naturally rich in fibre.

Available in 1 Kg packs

Semola Rimacinata di grano duro Integrale
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



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