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CUCINA DELLA CUCINA, TAGLIATELLE 10 LB BULK
Very thin and delicate flat ribbons, about 1/4” wide. Use with cream sauces and other sumptuous sauces such as Bolognese.
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CUCINA DELLA CUCINA, SPINACH & HERB RAVIOLI 120/1 OZ
A classic – creamy ricotta, Parmesan & Romano cheeses, deliciously blended with fresh baby spinach and spices enrobed in egg pasta.
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CAPUTO, PASTA FRESCA 00 FLOUR
The Chef’s flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
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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.
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PARTANNA, LINGUINE PASTA RUSTIC
Partanna Premium Rustic Linguine is a Sicilian Artisanal Ancient Grain Pasta. It is produced exclusively with durum wheat semolina, harvested and milled in Italy.
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PARTANNA, MAFALDINE PASTA SICILIAN RUSTIC
Mafaldine, also known as reginette or simply mafalda, is a type of ribbon-shaped pasta. It is flat and wide, usually about ½ inch in width, with wavy edges on both sides.
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PARTANNA, BUSIATE PASTA
This pasta takes its name from busa, the Sicilian word for the stem of ampelodes mosmauritanicus, a local grass. Its rugged texture will cling to any pasta sauce, for an extra flavorful dish.
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PARTANNA, CALAMARATA PASTA SICILIAN RUSTICO
Calamarata pasta name comes from its shape that resembles calamari or squid rings. It is a traditional pasta shape that has the ability to absorb all kinds of sauces, making it the perfect companion for any meal.
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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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RUSTICHELLA, TROFIE, HANDMADE BULK
The most typical of Ligurian shapes, trofie are always served with pesto and green beans when in season. The name is derived from a Greek word meaning nourishment. Cooking time: 12-14 minutes.
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RUSTICHELLA, PACCHERI
Named after the Italian expression Paccaria, which means “slaps,” paccheri is a large tube that is a huge favorite throughout Italy
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RUSTICHELLA, RADIATORI
Ingredients: durum wheat semolina, waterMeaning “radiators” in Italian, this shape designed in the 1960s is reminiscent of the shape of car radiator metallic grills or home water-heaters. An amusing texture when cooked and much loved by children in Italy.Serve with arugula, sautéed onions, and chopped fresh tomato, or any sauce with finely chopped ingredients so that they will be trapped in between the ridges.
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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, 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.
