- Display 15 Products per page
-
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.
-
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.
-
DE CECCO, FETTUCINE BULK
Fettucine are part of the long, flat pasta family, it has a long nest shape, with a flat or almost flat section. It is between 0.040 – 0.043 thick. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking.
-
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.
-
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.
-
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.
-
DE CECCO, FUSILLI, BULK
Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape; they are 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.
-
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.
