The quality of
De Cecco Whole Wheat Pasta

An exceptional aromatic intensity, a bold flavour
without the bitter taste for an unmistakeable Whole Wheat Pasta.

The De Cecco method has always guaranteed premium quality for pasta thanks to the process of slow drying at low temperatures. To date this is what we have claimed- and done.



Researchers from the University of Milan have proven that De Cecco’s whole wheat pasta:

  • contains wheat germ and is the only one among those studied to possess all the benefits of slow, low-temperature drying

  • out of all the tested pasta samples, is the one which best retains the organoleptic and nutritional properties of the semolina

  • boasts an intense aroma and bold flavour, without a bitter taste

  • to put it simply, is tastier and better retains the natural qualities of the wheat

What do high temperatures
do to pasta?

The term heat damage relates to the changes to the components of pasta during the drying due to the high temperatures.

This results in the loss of organoleptic and nutritional properties.

In order to determine the extent of the heat damage, the quantity of furosine and pyrroline is calculated in the laboratory. High values of these two substances are an indication of pastas dried at high temperatures, resulting in the desirable nutritional properties (amino acids) being lost.

And how about De Cecco?

The findings of the study carried out by the University of Milan show that significantly lower values of furosine and pyrroline are found in De Cecco pasta.

This proves that low-temperature drying, used by very few,
is perfect for making an excellent pasta,
with the best-preserved nutritional properties.

The researchers of the University of Milan, Department of Food, Nutritional and Environmental Sciences (DeFENS) carried out a study on the main whole wheat pastas sold on the Italian market. The goal of the study was to identify the criteria to define the overall quality of the whole wheat pasta, comparing 10 brands of whole wheat pasta (5 of which are organic), representing 80% of the Italian market.

Slow Drying for a Premium-Quality Whole Wheat Pasta

Slow Drying for a Premium-Quality Whole Wheat Pasta

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.


‘Wholly’ from our mill

The semolina used in our De Cecco Whole Wheat Pasta comes directly from our own mill, where the best durum wheat is ground. Our method preserves the valuable wheat germ and gives our pasta the ‘whole’ flavour of the wheat.


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 to guarantee the perfect level of porosity to best absorb every type of sauce.


Naturally high in fibre and phosphorous

De Cecco Whole Wheat Pasta is naturally high in fibre and phosphorous, and is a natural source of protein, iron, thiamine (vitamin B1), magnesium and zinc.
Phosphorous, iron, vitamin B1 and magnesium all contribute to a “normal metabolism of energy”. A varied and balanced diet, as well as a healthy lifestyle, are key to good health.