give an inimitable consistency, and the striped surface, once upon a time
obtained by crushing the pieces of dough with the thumb on the bottom of a
wicker basket called “ciurili” and today made using a
grooved cutting board.
- Since 1886 De Cecco has chosen for its pasta the best durum wheat grown both in Italy and in the rest of the world and milled in the Fara S. Martino plant to guarantee a pasta with unique qualities and perfect cooking resistance.
- Before being ground, the grains must pass strict quality controls.
- The semolina is ground to coarse grain to preserve the integrity of the gluten and obtain a more “sweet” flavor and kneaded with cold water (below 15 degrees) to ensure optimal cooking resistance.
- A rough bronze die is used to make the dough porous and make it better capture the condiments
- It is dried slowly and at low temperature to preserve the organoleptic characteristics of the grain.
Ingredients: Durum wheat semolina, Water
Allergens: gluten, may contain traces of soy
Average nutritional values (per 100 g of product): Energy: 1490 KJ ; 351 kcal,; fat: 1.5 g. of which saturated: 0.3 g; Carbohydrates: 69 g.; of which sugars: 2,4 g.; dietary fiber: 2.3 g.; protein 14 g; salt: 0 g.
Storage: the dough is contained in a plastic bag and should be stored away from heat sources, light and avoid humid environments.
Shelf life: comes with an average residual life of about 20/24 months.
Packaging: carton of 12 bags containing one kg
Cooking time: 12 minutes – al dente 10 minutes
Country of wheat cultivation: EU and non-EU – Country of milling: Italy
The price refers to the kg and the minimum purchase is a carton of 12 packs of one kg or multiples. When ordering, please type exact multiples of the package (12,24,36, etc.)
Manufactured and packaged by: F.lli De Cecco di Filippo Spa – 66015 Fara S. Martino (CH)
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