Are you wondering, what gives De Cecco pasta its unique firmness? If so, you are about to discover another secret, which has made it a unique specialty for over a century: it’s the low temperature drying process. Back in the days, pasta was rolled out and dried in the sun. This was standard till 1889, when Filippo De Cecco invented a drying device, which was licensed and is still cited today in the Treccani Encyclopedia. Given that the drying procedure hasn’t changed much till today, you’ll agree that when De Cecco says "pasta according to tradition", it is no joke. And what does tradition say? The old pasta-making art requires a slow drying process at low temperature, in order to preserve the pale yellow color of the wheat. That’s why in De Cecco, they wait for up to 40 hours for certain pasta types, rather than risking to compromise the color, fragrance, taste or firmness during cooking. Next time any other ordinary pasta overcooks under your boiling sauce, you can’t say you had not been warned.
Wheat takes shape
