De Cecco Spaghetti 3 Kg.

De Cecco - since 1886 - De Cecco method 1. Slow drying It was 1889, as also attested in the Treccani Encyclopedia, when Filippo De Cecco invented the

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it.

de Cecco Organic Pasta, Spaghetti No.12, 12 Ounce (Pack of 12)

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Product of Italy (CH) From Selected Italian Durum Wheat to Guarantee Firmness while Cooking Made from Large Particle Size Grain to Preserve Wholeness

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