The best pasta is made starting from the finest quality ingredients beginning with excellent durum wheat. This is what makes the difference.
First of all De Cecco pasta is not made with any kind of wheat, but rather from the best durum wheat, the ones golden like the sun.
For De Cecco passion for quality is very tangible. That’s why experts inspect the harvest fields checking the quality of the wheat, which is bound for shipment to the mill (Molino) in Fara San Martino. De Cecco uses only pale yellow grains, which are called colored grains, the same ones that you re-discover in your plate after a laborious process.
Upon arrival the wheat goes through lab checks according to cutting edge technology and equipment, ensuring the most accurate and rigorous testing possible. Both the grain shape and appearance is carefully examined: the surface must be even, without stains or imperfections, and the color must be pale yellow.
De Cecco Pasta has another secret that makes it special: the final gluten control, which is carried out by: "the owner's bare hands". This is a ritual that has been running in the family for generations and is one of the company’s most treasured assets, which allows for the selection of the best grains. After the selection, the different grains are blended. This is the only way to determine with precision the taste, color and fragrance of De Cecco pasta.
All stories about pasta start in a wheat field, but the story of De Cecco pasta doesn’t begin in just any wheat field. Putting a plate of pasta on the table, preserving the sweet taste and aroma of the best wheat, requires dedication from the very beginning.
Wheat takes shape
