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 Italian Pasta Recipes Official Website United States

De Cecco #78 Acini di Pepe, 1 lb

DE CECCO SMALL EGG PASTA GR 250 STELLINE N 675 X 24 - Migro Express

Potato Gnocchi no. 401

De Cecco Durum wheat Semola - Mixitalia / Vini D'italia

De Cecco Semolina Pasta, Acini Di Pepe No.78, 1 Pound

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

De Cecco Pappardelle n° 201 500 Gr.

De Cecco - since 1886 - De Cecco method 1. Slow drying It was 1889, as also attested in the Treccani Encyclopedia, when Filippo De Cecco invented the

De Cecco Spaghetti n°12 500 Gr.

DE CECCO GLUTEN FREE FUSILLI PASTA 400G