Since 1886 De Cecco chooses only the best varieties of durum wheat. The grains are thoroughly cleaned and when nothing else but wheat is left, it is ready for milling in the De Cecco Molino.
Only with one's own mill it is possible to always use fresh semolina flour. During the milling process all outside layers are discarded reaching the husk, the wheat’s most precious part. After milling, the semolina flour is kneaded with cold spring water.
Bronze drawn kneading gives shape to the De Cecco pasta types. Then the long drying process begins. Unlike the past, sun drying today is no longer possible. However the same result can be achieved with a slow drying process.