Description
We knead the “coarse” durum wheat semolina with water and tender spinach leaves to obtain a signature pasta with a distinctive taste of spinach.
Wheat Selection: We select only the best Organic ‘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.
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.
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.
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