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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.
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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.
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DE CECCO, FETTUCINE
Fettuccine is a close relative of the Fettucce and originate from central and southern Italy. It has a long nest shape, with a flat or almost flat section. It is between 0.040 and 0.043 thick.
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DE CECCO, FETTUCINI NESTS, EGG
According to an old rule, egg based De Cecco pasta is made with fresh eggs, free from colouring agents, shelled, pasteurised, kept at 2-3 ºC and then kneaded in a special way in the thinnest pastry possible, just like home-made pasta. The quality of the wheat and flours is the same as usual. Fettuccine belong to the long rod flat-sectioned pasta cuts and are 0.279 wide and 0.021 thick. It is not easy to determine the origin of this cut, widely spread and known all over Italy, even if with different names. Most likely Fettucine come from Lazio in central Italy, where they are the pride of the regional cuisin.
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DE CECCO, FUSILLI
Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape at 1.614 long, between 0.053 and 0.058 thick, with a 0.393 diameter. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a spaghetto around a knitting needle. This movement resembled the one of a spinning machine. The word fusillo, as a matter of fact, comes from fuso, spindle or rod typical of knitting.
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DE CECCO, FUSILLI, BUCATI
Fusilli Corti Bucati, originally from the Campania region, owe their distinctive spiral shape to the ancient tradition of rapidly twisting a strand of spaghetti around a knitting needle with a skilled hand.
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DE CECCO, GEMELLI
Gemelli belong to the short dry pasta family. The name derives from the Italian for twins. They are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral.
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DE CECCO, GLUTEN FREE GNOCCHI
Finally, delicious potato gnocchi can be enjoyed by all! Soft and appetising, thanks to the 75% content of fresh potato purée, DE CECCO GLUTEN-FREE GNOCCHI are designed specifically for anyone who needs to follow a gluten-free diet. Excellent with tomato-based sauces, cheese sauces or a fish sauce, these gnocchi also go well with creative condiments, maintaining their shape and texture perfectly during cooking. Available in 500g packs.
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DE CECCO, GNOCCHI
Gnocchi are originally from Campania and were created from the imagination of the pasta-makers who, while remaining true to the tradition of semolina pasta, took their inspiration from the classic potato gnocchi. Gnocchi have a distinctive concave, ribbed shape and are excellent for capturing and bringing out the best in denser sauces, such as Bolognese sauce. Their shape is fashioned after an empty grooved cone. They are usually 1.259 long and between 0.045 and 0.051 thick.
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DE CECCO, LASAGNE
Lasagna is one of the oldest forms of pasta recorded. Lasagna larga doppia riccia is an exceptionally large lasagna type with a curled ribbon edge on both sides. It is 3.582′ wide, 0.040′ to 0.043′ thick on the flat side and between 0.044′ to 0.053′ on the ornamented side. It comes from southern Italy, specifically from Campania. It is characteristic of this type of pasta, as of all those having curled edges, a certain difference in consistency, when cooked, between the smooth and the curled part. The curled portion is also functional to retain a greater quantity of sauce. Like all curled edge pastas, the curled and the smooth part cook differently.
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DE CECCO, LINGUINI
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta between 0.057 and 0.062 thick and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours.
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DE CECCO, LINGUINI PICCOLE (FINI)
Linguine piccole (small Linguine) are a tasty variety of the classic Linguine. Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours, only between 0.051 and 0.036 thick.
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DE CECCO, MEZZI RIGATONI 12/16 OZ
Mezzi Rigatoni comes from the Campania region in southern Italy. They belong to the very short straight ridged pasta cuts. They are 0.925′ long and between 0.045′ and 0.048′ thick, with a 0.629 diameter. They are ideal combined with meat and vegetable – based sauces. Best are liquid based sauces able to to cling to the pasta’s ridges.
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DE CECCO, MEZZI TUBETI
Mezzi Tubetti come from Campania in southern Italy. The shape is what gives this pasta its name because it resembles small tubes. They are 0.472 long, between 0.042 and 0.045 thick, with a 0.236 diameter. Tubetti Lisci (smooth tubes) are part of the very short, dry, straight cut, smooth pasta family and originate from southern Italy. Tubetti Lisci are recommended for preparing soups with beans or lentils, or vegetable broths.
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DE CECCO, NO. 34 WHOLE WHEAT FUSILLI PASTA
Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “fusillo” comes from “fuso” (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 13.3 oz pack.
