DeCecco - Rigatoni
Cooking time 14 min
Al dente 12 min
From father to son
Since 1886, we have maintained an important responsibility: carrying on over 130 years of tradition in making high quality pasta, to bring the pleasure of authentic Italian cuisine to dining tables around the world.
Traditional production method that stays true to our over 130 years old family recipe
1 Since 1886 we have been choosing the best durum wheat produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and a perfect cooking performance
2 Before being milled our wheat must pass strict quality controls to make sure we deliver on our promise
3 The semolina we use for kneading is ''coarse'' to preserved the gluten integrity and to guarantee a ''sweeter'' taste
4 We knead the semolina with cold water at a temperature lower than 15°C to ensure greater pasta firmness while cooking
5 We use rough bronze drawplates making the dough porous to better capture the sauce
6 We let pasta dry slowly at low temperature to preserve the organoleptic characteristics of our wheat
EPD - Environmental Product Declaration Registration Number: S-P-00282 - De Cecco respects the environment from start to finish
DNV-GL - Certified product STP-CE-PC-AGRO 38 - De Cecco quality is an inherited passion
Ingredients: Durum wheat semolina
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