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 drawing

We extrude our pasta through rough drawing 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