Cavatappi
Description
Cavatappi
1 Slow Drying
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
De Cecco respects the environment from start to finish
Food Safe
Green Dot
Mobius Loop
Nutrition
Table of Nutritional Information
| per 100g | |
|---|---|
| Energy | 1490 kJ |
| 351 kcal | |
| Fat | 1,5 g |
| of which: saturates | 0,3 g |
| Carbohydrate | 69 g |
| of which: sugars | 3,4 g |
| Fibre | 2,9 g |
| Protein | 14 g |
| Salt | 0 g |
Ingredients
- Durum Wheat Semolina Pasta
Dietary Information
Allergy Advice
May contain Soy and Mustard
Manufacturer
Produced by:
F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S, Martino (CH),
Italy.
C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.
Preparation
Cooking time: 6 - 8 min
Packaging
Bag
Storage
Store away from heat sources, from light and avoid damp places