De Cecco Spaghetti 500G

Cooking time: 10 - 12 min

• 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 aromas of wheat and the natural colour of our semolina in order to guarantee 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 organolepbic 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.

Ingredients: Durum Wheat Semolina Pasta

Pack size: 500 G

May contain Soy and Mustard

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

Country of origin: Produce of: Made in Italy