Cook this De Cecco Tagliatelle in boiling salted water for 5 minutes to achieve perfect al dente texture. This premium pasta is crafted from coarse ground durum wheat semolina and cold Maiella mountain water, preserving natural flavours and aromas. A classic Italian product from the renowned De Cecco family, ideal with your favourite sauce.
Durum wheat semolina pasta
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.
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.
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.
Cold Mountain Water We only make our dough with cold Maiella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
Coarse Drawing We draw our pasta coarse to guarantee the ideal porosity to best capture the sauce.
| Per 100g | |
|---|---|
| Energy | 1490 kJ / 351 kcal |
| Fat | 1.5g |
| - of which saturates | 0.3g |
| Carbohydrate | 69g |
| - of which sugars | 3.4g |
| Fibre | 2.9g |
| Protein | 14g |
| Salt | 0g |
Allergy Advice: May contain Eggs, Soy and Mustard
Manufacturer: F.lli De Cecco di Filippo Fara S. Martino S.p.A., Via F. De Cecco, 66015 Fara S. Martino (CH), Italy.
Preparation: Water-6L, Salt-100°, Pasta-500 g, Cooking time: 5 min.
Packaging: Bag
Storage: Store away from heat sources, from light and avoid damp places
