£3.50
De Cecco Penne Rigate adheres to Filippo De Cecco's original 1889 method of slow drying at low temperatures. This traditional process is essential for preserving the natural flavour, aroma, and colour of the durum semolina. We carefully source the best durum wheats globally, focusing on optimal gluten and protein characteristics to guarantee superior Italian pasta quality.
- Slow drying at low temperature preserves natural wheat flavour and aroma.
- Utilises the historical method established by Filippo De Cecco since 1889.
- Selects the best durum wheats globally for high gluten and protein content.
- Guarantees a consistently superior texture for your culinary creations.
- 500g pack size suitable for family meals.
This traditional approach ensures an excellent, high-quality product every time you cook.
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Description
x1 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 aromas 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 ℃ 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.
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