Semolina 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 semolina 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 to guarantee pasta with unique qualities and perfect firmness during cooking; strict quality checks that our wheat must pass in our laboratories before being ground, so that it is perfectly healthy; processing with "coarse" grain semolina to preserve all the gluten and obtain a "sweeter" taste; kneading with cold water at a temperature below 15°C to ensure the pasta holds its shape during cooking; the use of bronze draw-plates to make the pasta porous so that it captures the sauce more effectively; slow drying at low temperatures to preserve the texture, appearance, taste and aroma of our wheat.