De Cecco Egg Tagliatelle & Spinach

De Cecco

Traditional production methods that stay true to our over 125 years old family recipe1 Since 1886 we select the best durum wheat produced in Italy and in the rest of the world and we use only best eggs and spinach leaves to guarantee a pasta with unique qualities and perfect cooking performance2 Before being milled and kneaded, our wheat, eggs and spinach must pass strict quality controls in our laboratories to ensure we maintain our promise3 The semolina we use to make the pasta is "coarse" to preserve the gluten integrity and to guarantee a "sweeter' taste4 We use fresh grade A eggs, from free-range chickens, and we knead them immediately with the semolina and spinach to ensure consistency when cooking the pasta, an optimal share of protein and an unmistakable taste of spinach5 We use rough bronze drawplates, to make our egg pasta porous to better capture the sauce6 We let the pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat and eggs7 The egg Matassine are prepared with a thin layer of pasta that cooks in a very short time and is best served with the more delicate saucesFrom father to sonSince 1886 we have been carrying on an important responsibility: our tradition of making pasta, without compromise, that we refine each single day and that allows us to bring the authentic pleasure of Italian cuisine all over the world.

F.lli De Cecco di Filippo Fara S. Martino SpA,Via F. De Cecco,66015 Fara S. Martino (CH),Italy.

www.dececco.it