The other essential ingredient of De Cecco pasta now enters the scene: the pure and cold water, “De Cecco spring water.” De Cecco has the exclusive ownership of a source of mountain spring water, located right next to the factory. Even if every pasta factory had its own spring, only few would knead the dough with water around 10°C. Such low temperature is essential to “creating” highly consistent dough, able to hold perfectly while cooking. Mixing coarse flour with cold water is not easy: you need savvy kneaders, who are true masters in preparing different mixtures of dough, and give life to more than 160 pasta types. Just think of it: only spring water and fresh flour. Few products can be so simple and yet so good. De Cecco Pasta has such an aroma and taste that “the De Cecco people”, as connoisseur and gourmet experts, highly recommend enjoying a nice plate of pasta with nothing but extra virgin olive oil, to fully appreciate the sweet tastiness of wheat, enhanced by the simplicity of olive oil. Remember though try only with pasta De Cecco!
Wheat takes shape
