De Cecco Rigatoni 500g
£2
40p per 100gProduct information
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aroma of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
Country of Origin
Suitable for vegetarians
Preparation and Usage
Package Type
Other Information
Rigatoni
Storage:
Store away from heat sources, from light and avoid damp places
Importer:
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
Brand
1 Since 1886 we have been choosing the best durum wheat produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and a perfect cooking performance
2 Before being milled, our wheat must pass strict quality controls to make sure we deliver on our promise
3 The semolina we use for kneading is "coarse" to preserve the gluten integrity and to guarantee a "sweeter" taste
4 We knead the semolina with cold water at a temperature lower than 15°C to ensure greater pasta firmness while cooking
5 We use rough bronze drawplates, making the dough porous to better capture the sauce
6 We let pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat
From father to son
Since 1886 we have been carrying on an important responsibility: our tradition of making pasta, without compromise, that we refine each single day and that allows us to bring the authentic pleasure of Italian cuisine all over the world.
Manufacturer
F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S. Martino (CH),
Italy.
C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.
Return To Address
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
www.dececco.com
Typical Values | per 100g |
---|---|
Energy | 1490 kJ |
351 kcal | |
Fat | 1,5 g |
of which: saturates | 0,3 g |
Carbohydrate | 69 g |
of which: sugars | 3,4 g |
Fibre | 2,9 g |
Protein | 14 g |
Salt | 0 g |
Ingredients
Allergen Information
Allergy Information
Categories
Ratings and reviews
Customer reviews (5)
Sublime pasta
I’ve always preferred dried pasta to fresh which to my mind tastes completely different. This reminds me of the first time I tasted pasta in Italy as a kid. It’s as good now. Worth spending a little extra on such quality.
Rigatoni
Perfect for Rugu! My boyfriend loves this brand.
best pasta range
Yes it is worth paying extra. Pasta with bite! Pasta with flavour even when it has sauce on! Pasta that is vegan! It is perfect the huge tubes go perfectly well with aubergine pesto! Great stuff truly wonderful! Love your range!
decent pasta option
Lots of shapes and they hold their shape well when cooked.
Best dry pasta
There's probably cheaper options but De Cecco uses traditional bronze dies to cut their pasta which creates a rougher surface for sauces to grip onto it better. It really is the best everyday pasta brand in my opinion.