Since 1886, we have chosen to slow dry our pasta at low
temperatures to guarantee a premium-quality product.
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for “slow drying” pasta at a low temperature. To this day, we still use the same method to preserve the flavours, aromas and natural colour of our semolina as best as possible in order to guarantee a premium-quality pasta.
We only make pasta with ‘coarse ground’ semolina to maintain the integrity of the gluten and guarantee a pasta that is always ‘al dente’.
We only make our dough with cold Majella mountain water, at a temperature lower than 15°C to guarantee perfect texture during cooking.
We extrude our pasta through bronze dies to guarantee the perfect level of porosity to best absorb every type of sauce.
It is the last stage of the pasta production process, essential in guaranteeing quality produced
throughout the entire chain. This phase can be carried out quickly (between 3 and 6 hours)
at high temperatures (over 75°C) or, as very few do, in a slow and gentle process at low temperatures