De Cecco Linguine No 7 Description
Cooking Time 12 Minutes
Al Dente 10 Min
For A Superior-Quality Pasta
Cold Mountain Water
From father to son
Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.
It was 1889, as recorded in the Treccani Encyclopedia, when Filippo Giovannni 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.
We use only "coarse" -grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".
Cold Majella Mountain Water
We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked.
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.
The Quality Of Our Pasta Is Certified
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.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
|Amount Per Serving||% Daily Value|
|Total Fat||1 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||40 g||15%|
|Dietary Fiber||2 g||6%|
|Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
|Folate (111 mcg folic acid)||185 mcg DFE||50%|