Egg pasta

Since 1886 we have had the important responsibility of carrying on, without compromise, the tradition of making quality pasta while maintaining the same processing methods used 130 years ago. This means we can bring the authentic taste of Italian cooking to homes all over the world. De Cecco egg pasta is the natural result of over 130 years of passion for quality and respect for the rules passed down "from father to son".
This is why since 1886 the "De Cecco Method" has meant: the selection of the best durum wheat produced in Italy and the rest of the world and the use of the best eggs to guarantee a top quality pasta and perfect firmness during cooking; strict quality controls that must be passed in our laboratories by our wheat before being ground and our eggs before being blended, so that they are perfectly fit for consumption; processing with "coarse" grain wheat to preserve all the gluten and obtain a "sweeter" taste; the use of fresh, category A eggs from free-range hens, mixed only with semolina to guarantee that the pasta holds its shape during cooking and retains its protein content; the use of rough bronze drawing plates to make the pasta porous and capture the sauce more effectively; the long drying at low temperatures to preserve the taste, appearance, aroma and texture of our wheat and eggs.