De Cecco gently grinds the heart of each grain mixes it with cold spring water then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma flavor and consistency. Pasta easily cooks to perfection has a great firm texture and a delicious fresh pasta taste.

It has a rougher surface which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste rough and always al dente. Even though our taste has not changed as we feel the same love for tradition we have continued to improve our production technologies.

Make de Cecco pasta the secret ingredient for your most amazing dishes. Buon Appetito! Historically official mention of the term spaghetto can be traced back to the first dictionary of the Italian language by Nicolo Tommaseo and Bernardo Bellini (1819). The word spaghetto was included as the masculine singular diminutive of spago (thread) and mention is made of Minestra di Spaghetti (spaghetti soup) which is pasta the size of a long thin thread such as sopracapellini.

An interesting fact: in 1957 the BBC aired the first documentary on the production of spaghetti and the day after the television studios were inundated by phone calls from viewers asking for the name of the producers and distributors of spaghetti so they could buy some. Spaghetti is so versatile that it can be served with any condiment from fish to meat from vegetables to cheese but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan