- Display 15 Products per page
-
DE CECCO, BUCATINI
Bucatini are originally from Naples and are long strands of pasta with a round pierced section They are between 0.038 and 0.042 thick, with a 0.118 diameter.
-
DE CECCO, CAPELLINI
Capellini are typical of the areas surrounding Genoa, Rome (Ciociaria) and Naples. This is thin rod shaped pasta; it is between 0.033 and 0.036 thick. In the Naples area they are also used for oven pies. he origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria. It is one of the thinnest types of long pasta wound into a nest shape. Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
-
DE CECCO, CAPELLINI, BULK
This is thin rod shaped pasta; it is between 0.033′ and 0.036′ thick. The origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape. Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
-
DE CECCO, CAVATAPPI
Cavatappi (corkscrews) belong to the family of dried, whimsical shaped pasta with their tubular, curled or corkscrew shape. The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it. Cavatappi are about 1.417 long and between 0.036 and 0.040 thick.
-
DE CECCO, CONCHIGLIE RIGATE
Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy. They are named after their shell-like shape and are normally 1.535 long and between 0.045 and 5.511 thick. The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
-
DE CECCO, CONCHIGLIETTE
Conchigliette Lisce, a smaller, smooth variation of the classic Conchiglie Rigate, are a whimsical shape and have always been considered a great pasta for any kind of sauce for all the family because children love it too thanks to its shape inspired by small, attractive seashells. They are 0.492 long and between 0.043 and 0.047 thick.
-
DE CECCO, EGG GARGANELLI
Garganelli are short, ridged, pointed maccherone with the ends cut on a diagonal. This is done with a tool called a comb, similar to a loom, with two parallel pieces of wood joined by thin strips of reed. The typical ridges are traditionally obtained by passing the outer surface of the pasta over a loom made of reeds called a comb.
-
DE CECCO, EGG LASAGNA
Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin “Lagana” (which in turn was derived from the Greek “laganon”: large, flat sheet of pasta cut into strips) and it began to be known as “Lasagna” probably after the year 1000 AD. The first traces of the widespread use of the term “Lasagna” can be found in the works of the most renowned 12th century Italian poets. “Granel di pepe vince / per virtù la lasagna”, (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, “chi de l’altrui farina fa lasagne / il su’ castello non ha ne muro ne fosso” (He who makes lasagna with another’s flour / his castle will have no walls or moat).
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious “white” versions are also quite commonplace with sauces made from mushrooms and vegetables.
-
DE CECCO, EGG TONNARELLI
- De Cecco Egg Pasta is golden in color with a unique taste and texture from the addition of Fresh Cage Free Grade A Eggs.
- Wheat Selection: We select only the best ‘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.
- Cage Free Eggs: We use cage free eggs and we knead them with the durum wheat semolina to ensure consistency when cooking the pasta and a good share of protein.
-
DE CECCO, ELBOWS
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
-
DE CECCO, ELBOWS LARGE
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
-
DE CECCO, FARFALLE MEDIA
Farfalle Medie are a delicious, delicate variation of the larger Farfalle which are very popular and well-loved all over Italy. The name is derived from the typical bow tie shape. They are 1.614 long and between 0.052 and 0.054 thick.
-
DE CECCO, FARFALLE, BULK
Farfalle come from Lombardia and Emilia Romagna and are named after their bowtie shape, with a little frill right in the middle. They are 1.614′ long and between 0.052′ and 0.054′ thick.
-
DE CECCO, FARFALLINE
Farfalline (little butterflies), originally from northern Italy, are rectangular with a scalloped edge, pinched together in the centre. The tiny, whimsical shape means they appeal to children in particular who associate them with the animal kingdom. Farfalline have a rectangular shape with an oval scalloped-border and a tight frill in the middle. They are 0.551 long, and between 0.036 and 0.038 thick.
-
DE CECCO, FEDELINI
Fedelini originate from the areas surrounding Genoa, Rome (Ciociaria) and Naples. It is a long pasta type with a round section and is between 0.053 and 0.057 thick.
