Kosher pasta

 FOR HIGH–QUALITY PASTA Drying has always been considered the crucial and most demanding stage in the pasta production process, determining the quality of the pasta. This is why De Cecco continues to opt for low-temperature slow drying, adopting the same principles as its founder Filippo De Cecco, who according to the Treccani Encyclopaedia was the inventor of this revolutionary warm-air drying system in 1889. Findings from recent studies on pastas available on the market have highlighted that De Cecco’s durum wheat semolina pasta does not exhibit the effects of high temperature that cause a drop in quality and nutritional properties. Low-temperature slow drying allows for flavours to develop that give the characteristic taste to the pasta and the typical yellow of the semolina, guaranteeing the utmost firmness when cooking: given this, De Cecco pasta can be considered of HIGH QUALITY. The sticker found on the packaging is the result of hours of drying certified by DNV, that, depending on the pasta type, must be from 9 hours for short pasta, to 18 hours for long pasta, and up to 36 hours for the lunghi bucati long shapes. De Cecco, wishing to provide transparent information, feels that letting consumers know about this decisive factor will help them to make an informed choice...