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Dececco Farfalle Pasta
Dececco Farfalle Pasta
1 lbPopular item
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Recent reviews
Sep 2023
Order delivered in 59 min
Customer since 2020
Arlington, VA
Sep 2023
Order delivered in 54 min
Customer since 2020
Brambleton, VA
Sep 2023
Order delivered in 46 min
Customer since 2015
Alexandria, VA
About
Details
Cooking time 13 min. Al dente 11 min. For a superior quality pasta. Dried for Certified: 9 hours. From Father to Son: The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. Metodo de Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni de Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for 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 savor. 3. Coarse-Grain Semolina: We use only "coarse"-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse Texture: We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. Disclaimer: product sold by weight, not by volume. EPD: environmental product declaration registration number: S-P-00282.
Ingredients
Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate)
Directions
6 quart. 212 degrees F. 11-13 min. Water. Salt. Pasta 1 lb. Drain. Suggestion for perfect cooking. Use 6 quarts of water per 1 lb of pasta. Bring water to a boil. Add salt to taste. Add pasta to boiling water. Stir from time to time.
Store away from heat, humidity and direct sunlight.
To open pull across top.
Warnings
Contains wheat. May contain traces of soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 40g13%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 8g
Details
Cooking time 13 min. Al dente 11 min. For a superior quality pasta. Dried for Certified: 9 hours. From Father to Son: The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. Metodo de Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni de Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for 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 savor. 3. Coarse-Grain Semolina: We use only "coarse"-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse Texture: We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. Disclaimer: product sold by weight, not by volume. EPD: environmental product declaration registration number: S-P-00282.
Ingredients
Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate)
Directions
6 quart. 212 degrees F. 11-13 min. Water. Salt. Pasta 1 lb. Drain. Suggestion for perfect cooking. Use 6 quarts of water per 1 lb of pasta. Bring water to a boil. Add salt to taste. Add pasta to boiling water. Stir from time to time.
Store away from heat, humidity and direct sunlight.
To open pull across top.
Warnings
Contains wheat. May contain traces of soy.
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