De Cecco Spaghetti
Metodo De Cecco
Traditional production methods that stay true to our 125 year old family recipe.
Since 1886 we have been choosing the best durum wheat produced in Italy and in the rest of the world produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and a perfect cooking performance.
Before being milled, our wheat must pass strict quality controls to make sure we deliver on our promise.
The semolina we use for kneading is "coarse" to preserve the gluten integrity and to guarantee a "sweeter" taste.
We knead the semilina with corn water at a temperature lower than 15C to ensure a greater pasta firmness while cooking.
We use rough bronze drawplates, making the dough porous to better capture the sauce.
We let pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat.