Fusilli n° 34 - Gluten-Free, made with Red Lentils

De Cecco’s gluten-free Red Lentil Fusilli are perfect for a starter that combines delicious taste and healthy eating: the special mixture of grains enhanced with red lentils, chickpeas and quinoa, guarantees the necessary quota of protein, fibre and iron. The chewy texture guarantees original, tasty and balanced dishes. Use it in a simple dish with a ratatouille of courgettes, chives and green pepper. Available in 250 g packs.

Cooking time: 12 min - Al dente: 11 min

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.

Drawing

Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

Tortiglioni n° 23 - Gluten-Free

De Cecco’s Gluten-Free grain-based Tortiglioni are the perfect staple for tasty starters, matched perfectly by rich meat ragù or a full-flavoured creamy vegetable sauce. Thanks to its shape and bronze-drawn treatment for texture, this pasta captures the taste of condiments while remaining perfectly ‘al dente’, making it the perfect choice for coeliacs, gluten-intolerant individuals and those in search of new flavours! Available in 400 g packs.

Find out more