De Cecco, Spaghetti No 12, 1 funnel (453 g)

• Dried for 18 hours Certified
• For excellent quality pasta
• Slow drying
• Fine-grained semolina flour
• Cold water from the mountains
• Stylus structure
• Kosher
• Enriched macaroni product
• Product from Italy
• GMO-free
• The quality of our pasta is certified

From father to son

Since 1886, we have had the important responsibility of preserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the true pleasure of Italian cuisine to tables around the world.

1. Slow drying

It was 1889, as recorded in the Treccani Encyclopedia, when Filippo Giovanni De Cecco invented the first "slow drying" system at low temperature. 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 delicious pasta of the highest quality.

2. Fine-grained semolina flour

We only use fine-grained semolina flour to maintain gluten integrity and produce pasta that is always "al dente".

3. Cold water from the Majella Mountains

We make our dough only with cold water from the Majella Mountains, at a temperature below 59° F, ensuring perfect firmness after cooking.

4. Stylus structure

We handcraft our pasta using bronze molds to ensure the perfect porosity for the best sauce adhesion.