Ditali Piccoli Rigati n° 69 - Gluten-Free

The texture, chewiness and ‘al dente’ cooking of De Cecco Gluten-Free pasta will all conjure up the taste of traditional pasta to the delight of coeliacs, gluten-intolerant individuals and those who simply prefer a tasty gluten-free variant. De Cecco’s Gluten Free Ditali Piccoli Rigati (small ridged ‘thimbles’) are perfect for delectable and creative dishes: in a cream of leek and potato with grated parmesan cheese, a drizzle of olive oil and a sprinkling of fresh parsley. This pasta is also wonderful with a blend of creamed peas and some crunchy pancetta for a dish that delights the whole family! Available in 400 g packs.

  • Cooking time: 7 min - Al dente: 6 min
Ditali Piccoli Rigati n° 69 - Gluten-Free
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

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.
molitura

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.
impastamento

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.
trafilatura

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.
essiccazione



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