De Cecco Pasta Cavatappi 500g

1 Slow Drying
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.

De Cecco respects the environment from start to finish

De Cecco

Store in a cool dry place.

For perfect cooking: use 6 litres of water per 500g. Add salt and put in the pasta when the water boils. Stir from time to time. When cooked, drain and season as you please.
Cooking time: 8 min.

Cooking time: 6 - 8 min

May contain Soy and Mustard

Italy

Produced by:
F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S, Martino (CH),
Italy.

C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.

F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S, Martino (CH),
Italy.

C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.
www.dececco.com

Bag

Recyclable packaging

Full Product Name:
Cavatappi

Storage:
Store away from heat sources, from light and avoid damp places

May Contain Mustard, May Contain Soya, Contains Wheat

Durum Wheat Semolina Pasta