Since 1886, De Cecco selects only the best varieties of durum wheat. Next, the beans are thoroughly cleaned, and when it is nothing but grain, passing to the grinding, which is always in Molino De Cecco. Only with a mill property you can always use fresh flour. With the milling, the grain is "stripped" of all its layers, until you get to the heart, the noblest part. After you pass the grinding kneading the flour with fresh cold spring water. The dough is extruded through bronze, gives life to the forms of De Cecco pasta. Then, the drying begins, which requires a long wait. Today we can no longer dry in the sun as it once was. This is true, but, to get the same results just do not be in a hurry.
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