Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Fresh Potato Gnocchi
The exclusive De Cecco recipe is enhanced by its substantial use of fresh potato (80%), which makes the gnocchi softer with a strong potato flavour. Match it with a traditional meat ragù or a more creative option such as pesto made with chards, pine nuts and ginger – it’s up to you!
Available in 500 g packs.
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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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Whole-grain Fresh Potato Gnocchi
These Gnocchi have the particular colour of whole-grain flour, which is used in the dough and offers a strong source of fibre. Thanks to the use of fresh potato purée, the gnocchi have a sweet aroma and taste. Perfect in rustic recipes like broccoli and parmesan fondue, and for those looking for a healthy and tasty dish.
Available in 500 g packs.
