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 #38 Pennoni, 1 lb

Conchiglioni Rigati no. 126

We knead the coarse durum wheat semolina with water and tender spinach leaves to obtain a signature pasta with a distinctive taste of spinach. Wheat

De Cecco Pasta, Spinach Fusilli No.34, 12 OZ (Pack of 12) - Made in Italy, High in Protein & Iron, Bronze die (VKP0034)

Potato Gnocchi no. 401

De Cecco #97 Gemelli Bulk Pasta, 5 lbs Gemelli pasta, Semolina pasta, Bulk pasta

No hydrogenated fats or high fructose corn syrup allowed in any food No bleached or bromated flour

DE CECCO PASTA Racchette Pasta, 16 OZ

De Cecco Long Cut Italian Pasta Value Pack

Flour De Cecco Semolina Wheat Rimacinata 2.2lbs for Pizza Bread Pasta Focaccia

Pasta Mista is a typical shape of the south, in particular of the Neapolitan area, and has a tradition that has been handed down for years.,

De Cecco Pasta Mista n° 120 500 Gr.

Enriched macaroni product. Non GMO: Non - genetically engineered ingredients (Products made with non-genetically engineered ingredients as process verified by DNV GL). Cooking time 11 min. Al dente 10 min. 18 Hours - Dried for Certified. For a superior-quality pasta. Coarse-grain semolina. Cold mountain water. Bronze-drawn texture.