De Cecco Fettuccine, No. 6, Slow Dried, 1 Pound
$2.99
$2.99/lb
Kosher
Non GMO
Description
Enriched macaroni product.From Father to Son: Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. Metodo De Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and same aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. Coarse-Grain Semolina: We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 3. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 4. Bronze-Drawn Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. De Cecco respects the environment from start to finish.Ingredients
Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).200kcal
Calories
1g
Total Fat
2g
Total Sugars
0mg
Sodium
Nutrition Facts
8 servings pr container
Amount Per Serving
Calories
200
% Daily Values *
Total Fat1g1 %
Saturated Fat0g
0%
Trans Fat0g
Cholesterol0mg0 %
Sodium0mg0 %
Total Carbohydrate40g15 %
Dietary Fiber2g
6%
Total Sugars2g
Added Sugars0g
0%
Protein8g16 %
Vitamin D0μg0 %
Calcium15mg
0%
Iron1.7mg10 %
Potassium139mg4 %
Product Number: 00024094070060
Description
Enriched macaroni product.From Father to Son: Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. Metodo De Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and same aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. Coarse-Grain Semolina: We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 3. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 4. Bronze-Drawn Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. De Cecco respects the environment from start to finish.Product Number: 00024094070060