De Cecco spaghetti

Traditional production methods that stay true to our over 125 years old family recipe
1 Since 1886 we have been choosing the best durum wheat produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and a perfect cooking performance
2 Before being milled, our wheat must pass strict quality controls to make sure we deliver on our promise
3 The semolina we use for kneading is «coarse» to preserve the gluten integrity and to guarantee a «sweeter» taste
4 We knead the semolina with cold water at a temperature lower than 15°C to ensure a greater pasta firmness while cooking
5 We use rough bronze drawplates, making the dough porous to better capture the sauce
6 We let pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat

Pack Size: 500g



  • Store in a cool, dry place

Country of Origin:


Origin Free Text:

Made in Italy

Net Contents:

500 Grams ℮


spaghetti de cecco


Typical Values Typical Values Per 100g
Energy 1493 kJ
352 kcal
Fat 1,5 g
Of which Saturates 0,3 g
Carbohydrate 70,2 g
Of which Sugars 3,4 g
Fibre 2,9 g
Protein 13,0 g
Salt 0,01 g