Selecting the wheat
Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
Semola Rimacinata di grano duro
The De Cecco Semola Rimacinata di Grano Duro, taken from the selection of our best durum wheat skilfully ground in our mill, is particularly suited to making fragrant home-made bread and to preparing, either by hand or with an automatic pasta machine, excellent fettuccine, maccheroni alla chitarra, gnocchi, lasagna for baked dishes, cannelloni, and any other type of pasta with or without eggs.
Available in 1 Kg packs.
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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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Semola Rimacinata di grano duro
The De Cecco Semola Rimacinata di Grano Duro, taken from the selection of our best durum wheat skilfully ground in our mill, is particularly suited to making fragrant home-made bread and to preparing, either by hand or with an automatic pasta machine, excellent fettuccine, maccheroni alla chitarra, gnocchi, lasagna for baked dishes, cannelloni, and any other type of pasta with or without eggs.
Available in 1 Kg packs.