Since 1886, we have chosen to slow dry our pasta at low
temperatures to guarantee a premium-quality product.

Traditional preparation using a recipe dating back over 130 years and involving:


Slow drying at low temperatures

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.


Coarse ground semolina

We only make pasta with ‘coarse ground’ semolina to maintain the integrity of the gluten and guarantee a pasta that is always ‘al dente’.


Cold Majella mountain water

We only make our dough with cold Majella mountain water, at a temperature lower than 15°C to guarantee perfect texture during cooking.


Rough bronze-drawing

We extrude our pasta through bronze dies to guarantee the perfect level of porosity to best absorb every type of sauce.

What is the pasta-drying process?

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

For each individual De Cecco pasta shape, the number of hours for slow drying have been certified as:

  • Short
  • Long
  • Special

What are the benefits of slow drying at low temperatures?

  • It is better for retaining the quantity and quality of proteins and amino acids.

  • It prevents the formation of substances that are not naturally present in the ingredients.

  • It is better for retaining the aroma of the fresh semolina and the pasta’s nutritional properties.

Slow drying for

Slow drying for