De Cecco Pasta Squared - Spaghetti

Cooking time 13 min. Al dente 11 min. Dried for 18 hours certified. For a superior quality pasta. Slow dried. Coarse-grain semolina. Cold mountain water. Bronze-drawn texture. From father to son: Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. Metodo De Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. 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 a superior quality pasta. 2. Coarse-Grain Semolina: We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 3. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 4. Bronze-Drawn Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. EPD: Environmental Product Declaration. Registration number: S-P-00282. De Cecco respects the environment from start to finish. Certified Product DNV-GL STP-CE-PC-AGRO 38. De Cecco quality is an inherited passion.