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Durum Wheat Pasta

Our history started with this pasta: protagonist of the Italian cuisine, queen of your table.

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Cavatappi no. 87

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Cavatappi (corkscrews) belong to the family of dried, whimsical shaped pasta with their tubular, curled or corkscrew shape. The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it. Cavatappi (corkscrews) are particularly suited for preparing plates of pasta served with dense, colorful sauces of meat or fish, with green leaf vegetables or vegetables, or strong cheeses. Try them when preparing delicious, colorful pasta salads.

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Cooking time: 8 min - Al dente: 6 min

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Spaghetti no. 12

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Historically, official mention of the term "spaghetto" can be traced back to the first dictionary of the Italian language by Nicolò Tommaseo and Bernardo Bellini (1819). The word "spaghetto" was included as the "masculine singular diminutive of spago (thread)" and mention is made of "Minestra di Spaghetti" (spaghetti soup) which is pasta the size of a long, thin thread such as sopracapellini". An interesting fact: in 1957, the BBC aired the first documentary on the production of spaghetti and the day after, the television studios were inundated by phone calls from viewers asking for the name of the producers and distributors of spaghetti so they could buy some. Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan. 

 

Cooking time: 12 min - Al dente: 10 min

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Living #AllaDeCecco means searching for the best in everything we do, paying attention to detail. Whether a delicious plate of pasta, the joy of discovering a new place or the pleasure of sitting at the table.
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