De Cecco, Elbows No. 81, 1 lb (453 g)

From father to son

Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.

1 - Slow Drying

It was 1889, as recorded in the Treccani Encyclopedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.

2 - Coarse-Grain Semolina

We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al-dente".

3 - Cold Majella Mountain Water

We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked.

*Products made with non-genetically engineered ingredients as process verified by DNV GL

Рекомендації із застосування

Use 6 quarts of water per 1 lb of pasta. Bring water to a boil. Add salt to taste. Add pasta to boiling water. Stir from time to time.

Cooking time: 5 min.

Інші інгредієнти

Durum (wheat) semolina, vitamins (niacin, thiamine mononitrate, riboflavin, folic acid), iron (ferrous lactate).

Contains wheat.

May contain soy.

Попередження

Store away from heat, humidity, and direct sunlight.