Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Impanatura Farina di mais tostato - gluten free
De Cecco Impanatura is a natural, gluten free product: this is why it is an alternative to breadcrumbs. It lends a brilliant gold and a distinctive crispiness to all your creations. It reduces oil absorption up to 50% compared with breadcrumbs and improves all your recipes making them easier to digest.
Available in 400g pack.
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Our method
Attention, care, experience, quality at every stage: from our mill to your table.
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.
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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.
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