De Cecco pasta and flour

The orecchiette, also called strascinati (pulled), are one of the most typical formats of the Apulian cuisine. They have the shape of a small, slightly curved disk in the middle, and are in the middle between 1.25 and 1.35 mm thick, at the edge between 1.38 and 1.45. The dough is cut into small pieces, which are then pulled over the working surface with a finger to give it the typical shape, with the edges then being folded over with the thumb. According to Apulian tradition, the orecchiette are usually boiled with salted broccoli or potatoes and then served with tomato sauce, pecorino cheese or oil and garlic. They are also known as Recchie and are served with lamb or vegetable ragout and ricotta.

De Cecco Zita Cut No. 118 Pasta, 1 lb - Fairway

De Cecco #34 Fusilli, 1 lb Fusilli, Italian pasta recipes, Drying pasta

De Cecco pasta editorial image. Image of diet, food - 158581980

De Cecco #103 Fettuccine (egg enriched), 8.8 oz

Potato Gnocchi no. 401

De Cecco Pasta Farfalle Tricolor, 13.25 Ounce : Grocery & Gourmet Food

De Cecco Pasta Farfalle Tricolor, 13.25 Ounce

De Cecco Spaghetti Pasta, 16 Oz : Grocery & Gourmet Food

De Cecco Pasta Rotelle No.54, 16 oz : Italian Pasta : Grocery & Gourmet Food

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it.

De Cecco Potato Gnocchi - 17.5 oz