Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Strangozzi n° 212 Integrali
Strangozzi, originally from Umbria, take their name from the Italian word "strenghe" which means the long shoelaces for old-fashioned shoes. The special consistency of this type of pasta makes it suitable for serving with meat ragùs or rich, tomato-based sauces.
Available in 250g packs
- Cooking time: 17 min - Al dente: 15 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 rough die 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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Pasta Mista n° 120 Integrale
Pasta Mista (mixed pasta) is a typical pasta from southern Italy, especially from Naples, and has a tradition that has been handed down the generations.
Originally, the women of the house, to use up the leftover pasta, would mix it up to create tasty, appetising soups and the result was so good that this combination has become a new variation.
De Cecco has developed no less than ten varieties of Pasta Mista, both short and long, which is innovative in the pasta market.
Available in 500g packs.
