De Cecco Spaghetti

Tasting Notes from the Curator

Made from durum wheat, the classic spaghetti offer of De Cecco does not disappoint. Made with a careful process: from the selection of wheat, to milling their own wheat to produce what is known as the “best flour in the country”, to cutting pastas using bronze plates up until the slow drying process to keep the sensory properties of wheat intact. What you get are the perfect spaghetti strands that will stand out in any meal.

Preparation

Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan. Cooking time for this pasta is 12 mins. For Al Dente: 10 mins.

First of Spaghetti

Historically, official mention of the term “spaghetto” can be traced back to the first dictionary of the Italian language by Nicolò Tommaseo and Bernardo Bellini (1819). The word “spaghetto” was included as the “masculine singular diminutive of spago (thread)” and mention is made of “Minestra di Spaghetti” (spaghetti soup) which is pasta the size of a long, thin thread such as sopracapellini”. An interesting fact: in 1957, the BBC aired the first documentary on the production of spaghetti and the day after, the television studios were inundated by phone calls from viewers asking for the name of the producers and distributors of spaghetti so they could buy some

Storage Instructions

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.