Pasta Mista n° 120 Integrale

Pasta Mista (mixed pasta) is a typical pasta from southern Italy, especially from Naples, and has a tradition that has been handed down the generations.

Originally, the women of the house, to use up the leftover pasta, would mix it up to create tasty, appetising soups and the result was so good that this combination has become a new variation.

De Cecco has developed no less than ten varieties of Pasta Mista, both short and long, which is innovative in the pasta market.

Available in 500g packs.

De Cecco Wholegrain pasta & University of Milan

Cooking time: 13 min - Al dente: 11 min

Selecting the wheat

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

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.

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.

Drawing

While it is the drawing process that gives the pasta its shape, it is the rough die 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.

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.

Spaghettoni Quadrati n°413 Integrali

Spaghettoni Quadrati, a bigger, chunkier variation of the classic Maccheroni alla Chitarra, are especially good with dishes that have a strong, marked taste or for recipes that have to be tossed in the frying pan.

This pasta is ideal for traditional recipes such as "carbonara", "amatriciana" and "alla gricia".

Available in 500g packs.

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