De Cecco Rigatoni No. 24 Pasta, 16 Oz, Authentic, Slow Dried, Made with Semolina and Durum Wheat, Versatile Pasta for Sauces & Recipes, Made in Italy

De Cecco Rigatoni No. 24 Pasta, 16 Oz, Authentic, Slow Dried, Made with Semolina and Durum Wheat, Versatile Pasta for Sauces & Recipes, Made in Italy

• Authentic Italian Pasta: De Cecco Rigatoni No. 24 is a traditional Italian pasta with wide, ridged tubes and a sturdy shape designed to capture and hold thick, rich sauces in every bite
• Premium Ingredients: We use durum wheat which is a high-protein, hard variety of wheat. The result is a smooth, firm bite that holds its shape and taste, giving you a superior pasta experience
• The De Cecco Method: Our pasta is renowned for its slow-drying process, where the pasta is gently dried at low temperatures for longer periods. This technique preserves the pasta's flavor, texture, and nutritional quality
• Endless Possibilities: Rigatoni’s wide, ridged tubes are made to hold sauces and ingredients. Perfect with hearty meat sauces, vegetables, or simply tossed with olive oil and Parmesan
• Discover the Tradition: Since 1886, we've been dedicated to bringing authentic Italian flavors to tables worldwide, with passion and attention to every detail, preserving a tradition of excellence without compromise

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. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! 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. Available in 16.0 oz and 5 lb pack.