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DE CECCO, ORECCHIETTE
Orecchiette, also known as strascicati, are the most typical pasta cut of Puglia. The shape is a round disc and is slightly hollow in the middle. In the dome part, they are between 0.049 and 0.053 thick and between 0.054 and 0.057 on the rim. In Puglia, according to the homemade pasta tradition, the Orecchiette were made with flour, durum wheat semolina and water. The small pasta chunks were dragged with the tip of the knife forming a sort of shell and then turned up side down with the thumb tip.
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DE CECCO, PACCHERI GIGANTIC
Paccheri are a typical pasta from the Campania region. The name comes from paccarià which in Neapolitan dialect means slap. Probably in popular tradition it was a reference to the large, heavy consistency. This pasta is popular in other regions as well, albeit with different names.
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DE CECCO, PAPPARDELLE, EGG
According to an old rule, egg-based De Cecco pasta is made with extremely fresh eggs 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. Pappardelle originate from central and southern Italy and belong to the long pasta cuts. They have a flat section with varying widths from 0.433 to 0.590.
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DE CECCO, PASTINA ACINI D’PEPE
Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth. Their origin cannot be traced back to any specific Italian region. Each corn has a 0.080 diameter. This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups.
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DE CECCO, PENNE
Penne Lisce are part of the short, diagonal cut, smooth pasta family and are one of the most well-known type of pasta, as well as being the most versatile for cooking. They are 1.456 long, between 0.047 and 0.050 thick, with a 0.334 diameter. The lack of ridges is compensated for by a surprising softness which makes it exceptionally delicate on the palate. It is a delicate and sophisticated pasta which brings out the best in aromas, flavours and fragrance.
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DE CECCO, PENNE RIGATE
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. They are 1.535 long and between 0.044 and 0.050 thick.
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DE CECCO, PENNETTE
Pennette are a delicious, shorter variation of Penne Piccole Lisce, short slanted, smooth pasta cuts and is most likely from the Campania region. They are 0.492 long, between 0.042 and 0.045 thick.
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DE CECCO, PENNONI
Pennoni come from the Campania region and belong to the short, smooth diagonal pasta cuts. Pennoni are 0.496 long, between 0.045 and 0.048 thick with a 0.405 diameter.
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DE CECCO, POTATO GNOCCHI
Potato Gnocchi is a typical dish in the tradition of Italian cooking that in different regions may differ in the shape and size of the dough. De Cecco offers you a tasty product originating from the classic recipe that combines selected potatoes and wheat flour. The difference is they only take 2 minutes to cook. Their various shapes are designed to make them the perfect choice for preparing attractive dishes every day.
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DE CECCO, RED LENTIL PENNE RIGATE
Try a delicious new treat with De Cecco’s gluten-free red lentil Penne Rigate. The naturally gluten-free ingredients are cleverly mixed with red lentils for a particular taste, flavour and colour. Have fun trying out new recipes that are both tasty and healthy. Any sauce you choose is enhanced by the bronze-drawing treatment of the pasta.
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DE CECCO, RED LENTIL SPAGHETTI
Try a delicious new treat with De Cecco’s gluten-free red lentil Spaghetti. The naturally gluten-free ingredients are cleverly mixed with red lentils for spaghetti with a particular taste, flavour and colour. Have fun trying out new recipes that are both tasty and healthy. Any sauce you choose is enhanced by the bronze-drawing treatment of the pasta. We suggest shrimps with a delicate asparagus cream – a magnificent combination of colours and flavours!
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DE CECCO, RIGATONI
Rigatoni belongs to the straight ridged pasta cuts; they are of 1.771 long, between 0.043 and 0.046 thick and have a diameter of 0.629 They might originally come from the Campania region. It is a rather adaptable cut and is suitable with tomato or vegetable- based sauces. They are at their best with meat “based sauces such as with stew, meat and mushrooms, veal and pork, sausage and fowl ragùs. Best are liquid based sauces able to to cling to the pasta’s ridges.
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DE CECCO, RISO
Riso belongs to the minute pasta family to be cooked in broth. This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. The pasta resembles small grains and is fun and appealing. Rice is about 0.236 long and between 0.064 and 7.086 thick.
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DE CECCO, ROTELLE (WHEELS)
From the beginning of the twentieth century, many forms of pasta have been inspired by mechanics and the automotive industry, such as Radiatori (radiators) or Lancette (clock hands). Rotelle (cog wheels) are also a result of this tradition and have a round shape with spokes joined to a ridged rim. They have a ridged round surface like a wheel with rays in the middle. They are 0.255 high, with a 0.826 diameter. Their geographical origin is unclear.
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DE CECCO, SPAGHETTI
The popular Spaghetti format was born in Southern Italy: Naples, Genoa, and Liguria. The Spaghetto is the typical long rod pasta format with a round section with a diameter varying from 0.075 and 0.078. Historically the first ufficial evidence of the name spaghetto goes back to 1819.
