Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Maccheroni n° 122
The term “maccheroni” usually means,especially abroad, a generic type of short, tube-shaped pasta of varying size. It is hollow inside because it absorbs the sauces that accompany it better.
De Cecco Maccheroni are ideal for preparing dishes with or without tomato sauce, with vegetables and served in broth.
Available in 500g packs
- Cooking time: 6 min -“al dente” min
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Our method
Attention, care, experience, quality at every stage: from our mill to your table.
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 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.
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.
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Mezzi Rigatoni n° 26
It is a shorter version of the classic Rigatoni, which is a typical type of traditional pasta from Rome, that has the characteristic ridged external surface and a large diameter and thickness.
The best condiments for Mezzi Rigatoni are meat or vegetable sauces provided that they are dense enough to work their way inside and be trapped by the ridges. Amazing with fish based recipes.
Available in 500g or 3 Kg packs.
