When speaking of milling, De Cecco can really afford to bring grist to its mill. Even before 1886, when there wasn’t the pasta factory yet, in a small village in the Maiella, don Nicola De Cecco made "the best flour countryside" in his stone mill. That’s why it is fair to say in De Cecco they know everything about wheat and milling. Even today, all the wheat is still grinded in that same mill, next to the pasta factory. Thanks to the mill De Cecco grinds all the wheat and blends the different grains on the spot using freshly made semolina flour. But the first milling does not mean only to grind.
Milling means to thoroughly clean the grains from harvesting impurities, break and deprive them from the least noble parts. All of this attention is because De Cecco uses only the precious husk of durum wheat when making pasta. To do so, the grains are gently deprived of all the outside layers down to the heart, enabling the production of 80% of semolina flour. By only using the heart of the wheat, De Cecco makes only 60% of semolina flour, from the same amount of grains: which means less flour, but of a higher quality, and therefore better quality pasta. Think about this the next time you choose De Cecco.
Wheat takes shape
