Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
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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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Grissinotti di grano KAMUT®
A crisp, tasty snack. De Cecco’s experience in selecting quality ingredients combined with the flavour of the most famous ancient grain and extra virgin olive oil have resulted in Grissinotti, breadsticks made with linseed and pumpkin seeds, with all the taste of good things. PALM OIL NEVER USED.
Available in 220g pack.
