De Cecco Linguine Pasta 500g

Durum wheat semolina pasta

• 1 Slow Drying It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for Slow Drying at a low temperature. To this day, we still use the same method to better preserve the flavours and aroma of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
• 2 The Best Durum Wheats We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an al dente pasta with an intense taste to savour.
• 3 Coarse Ground Semolina We only use coarse ground semolina to maintain the integrity of the gluten and obtain a pasta which is always al dente.
• 4 Cold Mountain Water We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
• 5 Coarse Bronze Drawing We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.

From father to son The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta.

Ingredients Durum Wheat Semolina Pasta

Dietary Information Allergy Advice: May contain Soy and Mustard

Preparation

• Water: 6L
• Salt: 100°
• Pasta: 500 g
• Cooking time: 10 - 12 min
• Drain

Country of Origin Country of origin: Italy

Packaging Bag

Storage Store away from heat sources, from light and avoid damp places