Query: pasta de cecco thin

title: De Cecco Pasta, Thin Spaghetti, 16 Ounce (Pack of 3)

title: De Cecco Pasta Acini Di Pepe Pasta, 16 Ounces (Pack of 2)
text: Product Description Pack of 2 - 16 oz boxes of Acini di Pepe no. 78. Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth. This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like peppercorns and is fun and appealing. It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips. This pasta can be used in thick creamy or velvety soups. Product Description Pack of 2 - 16 oz boxes of Acini di Pepe no. 78. Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth. This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like peppercorns and is fun and appealing. It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips. This pasta can be used in thick creamy or velvety soups.

title: De Cecco Pasta, Egg Pappardelle, 8.8 Ounce
text: Product Description MADE IN ITALY: Since 1886, we’ve been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We are the keepers of an ancient tradition characterised by passion for our work and attention to every single detail. Product Description MADE IN ITALY: Since 1886, we’ve been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We are the keepers of an ancient tradition characterised by passion for our work and attention to every single detail.From the manufacturer Read more Egg Pappardelle Pappardelle are consumed all over Italy and are part of the long, flat pasta family. They are excellent when prepared with sauces made from wild meat and game. They are also recommended for recipes with tomato sauce and cheese, as well as with creamy sauces, which spread well over the entire surface of the pasta. Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more Preparation Poach the chicken or cook the chicken in liquid or a seasoned stock at boiling point. Drain & cool. Save the cooking stock. Shred the chicken, then heat the Extra Virgin Oil in a saucepan. Lightly brown the garlic clove and remove the garlic. Add pumpkin flesh, thyme and olives. After cooking for 5 mins, add shredded chicken. Then, change to high head and add white wine. Cook until wine has evaporated. Add a few tablespoons of chicken stock. Cook the pasta. Mix the sauce and the pasta in a large bowl. Serve immediately. Egg Pappardelle With Chicken Ragu Ingredients (4 servings) 8.8 oz De Cecco Egg Pappardelle 4 oz chicken breast off the bone 7 oz pumpkin flesh 2 garlic cloves lightly crushed 1 small bunch thyme; 30 Tuscan small olives pitted 1 glass dry white wine 3 tbsp Extra virgin olive oil Salt & pepper Read more 

title: De Cecco Semolina Pasta, Fusilli No.34, 1 Pound (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 16.0 oz and 5 lb pack. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 16.0 oz and 5 lb pack.From the manufacturer Read more Fusilli Fusilli [fuˈzilli] are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso, as traditionally it is 'spun' by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. The term fusilli is also used to describe a short, flattened, twisted pasta known as rotini. Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more Fusilli With Wild Asparagus Ingredients (For 4 Servings): - 13 ½ oz De Cecco Fusilli. - 2 lb 3 oz wild asparagus. - 4 tbsp olive oil. - 10 ½ oz tomato puree. - 4 tbs grated Parmesan cheese. - Salt. Preparation: Wash the asparagus well and cut off the tips. In a pan with oil sauté for 3-4 minutes until golden, stirring with a wooden spoon. Add the tomato puree, season with a pinch of salt and cook for 20-25 minutes covering with a lid; from time to time check that the sauce does not thicken too much and if necessary add a bit of water or broth. Cook the pasta in plenty of boiling salted water and drain. Pour into the serving dish, sprinkle with Parmesan cheese and dress with the asparagus sauce. Serve warm. Read more 

title: De Cecco Egg Pasta, Egg Fettuccine No.103, 8.8 Ounce (Pack of 4)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 8.8 oz pack. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 8.8 oz pack.From the manufacturer Read more Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more Egg Fettuccine With Mussels and Clams Ingredients (for 4 servings) 8.8 oz De Cecco Ex Fettuccine lbs clams 1 lb mussels 2 sweet yellow pepper washed, cored and diced 1 clove garlic lightly crushed small bunch of parsley 5 tbsp DeCecco Extra Virgin Olive Oil Salt & Pepper to taste Preparation Wash the mussels and clams under running cold water. Rinse several times to remove all the sand. Scrape the mussels, washing them repeatedly in cold running water, drain and put aside. Place the clams, mussels, garlic and parsley in a saucepan, coat with 2 spoon extra virgin olive oil. Cover until the shells open on a moderate heat. Remove any unopened clams and mussels. Strain the cooking liquid through a piece of cheesecloth. In a pan heat the remaining extra virgin olive oil, add the diced pepper and let them cook for a few minutes. Add the mussels and clams. Add the cooking liquid, add salt and pepper to taste and cook for a few more. Cook the pasta. Put the pasta in a large bowl with the clam sauce, mussels, peppers and stir. Serve hot and immediately. Preparation Read more 

title: De Cecco Pasta, Elbows, 16 Ounce (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito!From the manufacturer Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more 

title: De Cecco Semolina Pasta, Orecchiette No.91, 1 Pound (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb. In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù. Available in 1 e 5 lb. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb. In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù. Available in 1 e 5 lb.

title: De Cecco Semolina Pasta, Rigatoni No.24, 1 Pound (Pack of 12)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended. Available in 16.0 oz pack. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended. Available in 16.0 oz pack.

title: De Cecco Semolina Pasta, Bucatini No.15, 1 Pound (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Bucatini (also called Perciatelli) are originally from Naples and have an elongated shape with a round cross section and are hollow inside. Bucatini all'Amatriciana are famous with tomato sauce, pork cheek and a sprinkling of pecorino romano (sheep's cheese). This type of pasta is quite versatile and also excellent with sauces made with butter, meat or fish. Bucatini are perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, courgettes, olives and capers. Available in 16.0 oz pack. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Bucatini (also called Perciatelli) are originally from Naples and have an elongated shape with a round cross section and are hollow inside. Bucatini all'Amatriciana are famous with tomato sauce, pork cheek and a sprinkling of pecorino romano (sheep's cheese). This type of pasta is quite versatile and also excellent with sauces made with butter, meat or fish. Bucatini are perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, courgettes, olives and capers. Available in 16.0 oz pack.From the manufacturer Read more Bucatini Made in Italy, Kosher certified, GMO free. Shape: Bucatini - Among the most popular shape in Italy, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning ‘hole’ . Bucatini is common throughout Lazio, particularly Rome, where is prepared with the traditional ‘amatriciana’ or ‘carbonara’ sauce. Cooking Time: 9/11 minutes. Cooking Tips: Delicious with any sauce but especially good with fish or oil-based sauces, amatriciana and carbonara. How To Prepare: Use 6 quarts of water for 1 lb of pasta. Bring water to a boil and add a pinch of salt and the pasta. Stir from time to time. Cook for 9-11 minutes, drain and season. Store in a cool dry place. Cooking time 11 min. Al dente 9 min. Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more Bucatini ‘Marchigiana’ Ingredients (For 4 Servings): - 11 ½ oz De Cecco Bucatini. - 3 ½ oz bacon. - 1 ½ oz grated Pecorino. - 1 onion. - ½ stalk celery. - 3 tbsp extra virgin olive oil. - 1 small carrot. - 3 tomatoes. - Salt & pepper. Preparation: Blanch the tomatoes in slight, salted boiling water, peel, deseed and slice them. Wash and finely chop the onion, celery and carrot; dice the bacon. Heat some oil in a saucepan, add the onion mix and lightly fry until soft, then add the bacon and brown. Add the tomatoes and season with salt and pepper. Simmer for so minutes, stirring every now and then. Cook the ‘Bucatini’ in plenty of boiling salted water, drain the pasta, mix well with the sauce and serve warm. Read more 

title: De Cecco Pasta, Spaghetti No. 12, 1 Pound (Pack of 5)
text: Product Description MADE IN ITALY: Since 1886, we’ve been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We are the keepers of an ancient tradition characterised by passion for our work and attention to every single detail. Product Description MADE IN ITALY: Since 1886, we’ve been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We are the keepers of an ancient tradition characterised by passion for our work and attention to every single detail.

title: De Cecco Semolina Pasta, Fettuccine No.6, 1 Pound (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 16.0 oz and 5 lb. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 16.0 oz and 5 lb.From the manufacturer Read more Egg Fettuccine Along with what you love most about pasta, De Cecco has added eggs. The uncompromising method of making durum wheat semolina pasta is exactly the same one used in all the stages for producing Egg pasta. In keeping with tradition, De Cecco Egg pasta is made with fresh category A eggs from free-range hens and fresh, top quality semolina obtained from the wheat germ which is the best and most nourishing part. All the ingredients are skillfully combined, then the dough is drawn through bronze plates to create a rough surface on the pasta which will then absorb sauces better. Lastly, it is dried slowly at a low temperature which is essential for maintaining the texture, appearance, flavour and aroma of the raw materials, as well as preserving the protein and gluten content along with the typical pale yellow colour of the wheat. Read more Wheat Selection We select the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more Fettuccine With Brussels Sprouts And Anchovies Ingredients (for 4 servings) - 12 ¼ oz De Cecco Fettuccine - 7 oz anchovies - 5 1/3 oz Brussels sprouts - 3 tbsp extra virgin olive oil - 2 shallots - 1 parsley bunch - salt & pepper Preparation Clean the anchovies, slice into fillets and chop into bits. Clean the Brussels sprouts blanching the tender leaves in boiling salted water. Peel and chop the shallots, the parsley; sauté the shallots in a saucepan with oil until soft Add the sprout leaves, season with salt and pepper and cook or 3-4 minutes. In a nonstick pan, brown the anchovy fillets for 4 minutes. In the meantime, cook the pasta in plenty of salted water Drain and pour it into the pan with the sprouts; add the anchovies A couple of tbsp of the pasta's cooking water stir well and sprinkle with parsley Read more 

title: De Cecco Pasta, Angel Hair No.9, 1 pound (pack of 5) - serving size 1/8 box (56g) dry
text: Product Description MADE IN ITALY: Since 1886, we’ve been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We are the keepers of an ancient tradition characterised by passion for our work and attention to every single detail. Product Description MADE IN ITALY: Since 1886, we’ve been committed to bringing the authentic pleasure of Italian cuisine to tables throughout the world, with great responsibility and without compromise. We are the keepers of an ancient tradition characterised by passion for our work and attention to every single detail.

title: De Cecco Pasta, Linguine Fini, 16 Ounce (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Linguine Piccole (small Linguine) are a tasty variety of the classic Linguine. Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours. It is excellent just with butter and sage or combined with fresh tomato based sauces, with vegetables and aromatic herbs or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, and anchovies. It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger. Available in 16.0 oz and 5 lb. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Linguine Piccole (small Linguine) are a tasty variety of the classic Linguine. Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours. It is excellent just with butter and sage or combined with fresh tomato based sauces, with vegetables and aromatic herbs or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, and anchovies. It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger. Available in 16.0 oz and 5 lb.

title: De Cecco Pasta, Potato Gnocchi No.401, 17.5 Ounce (Pack of 4)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Potato Gnocchi is a typical dish in the tradition of Italian cooking that in different regions may differ in the shape and size of the dough. De Cecco offers you a tasty product originating from the classic recipe that combines selected potatoes and wheat flour. The difference is they only take 2 minutes to cook. Their various shapes are designed to make them the perfect choice for preparing attractive dishes every day; from recipes with meat sauce or pesto alla genovese, to more original and imaginative ones based on velvety cheese sauces or simpler ones with melted butter, sage and grated parmesan. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Potato Gnocchi is a typical dish in the tradition of Italian cooking that in different regions may differ in the shape and size of the dough. De Cecco offers you a tasty product originating from the classic recipe that combines selected potatoes and wheat flour. The difference is they only take 2 minutes to cook. Their various shapes are designed to make them the perfect choice for preparing attractive dishes every day; from recipes with meat sauce or pesto alla genovese, to more original and imaginative ones based on velvety cheese sauces or simpler ones with melted butter, sage and grated parmesan.From the manufacturer Read more Potato Gnocchi Gnocchi are originally from Campania and were created from the imagination of the pasta-makers who, while remaining true to the tradition of semolina pasta, took their inspiration from the classic potato Gnocchi. Gnocchi have a distinctive concave, ribbed shape and are excellent for capturing and bringing out the best in denser sauces, such as Bolognese sauce. The most popular condiment for Gnocchi is tomato: from a simple tomato and basil sauce to the heartiest meat sauces, but they are also very good served with pesto. Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more 

title: De Cecco Pasta, Rigatoni, 16 Ounce (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended. Available in 16.0 oz pack. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended. Available in 16.0 oz pack.

title: De Cecco Semolina Pasta, Penne Rigate No.41, 1 Pound (Pack of 5)
text: Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta". Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce. Available in 16.0 oz and 5 lb. Product Description 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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta". Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce. Available in 16.0 oz and 5 lb.From the manufacturer Read more Penne Rigate Penne (Italian pronunciation: [ˈpenːe]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning ‘feather’ or ‘quill’), and is a cognate of the English word pen. Penne is traditionally cooked al dente and served with pasta sauces such as pesto, marinara, or arrabbiata. Penne is a popular ingredient in pasta salads. Penne is a versatile pasta for many applications because of its practical design; the hollow center and ridges allow it to hold sauce, while the angular ends act as scoops. Read more Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. Read more Penne Rigate with Porcini Mushrooms Ingredients (For 4 Servings): - 11 ½ oz De Cecco Penne Rigate. - 2 porcini mushrooms. - 3 tbsp extra virgin olive oil. - 3 tomatoes. - 1 onion. - 1/3 oz parsley. Preparation: Peel and slice the onion finely; clean and slice the mushrooms; blench the tomatoes for half a minute in boiling water, then peel, deseed, drain and chop them. Rinse the parsley, pat dry and chop it. Heat up oil and onion in a pan. Add the mushrooms, seasoning with salt and pepper and cook for 5 minutes; add the tomatoes and keep cooking for another 10 minutes. Five minutes from the end add parsley. Cook the pasta in boiling salted water, drain and combine it with the sauce in a serving dish, sprinkling with parsley. If fresh porcini are not available, use dried porcini, soaking them for 30 minutes. Read more