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Why does De Cecco pasta is better than any other Italian pasta?

The history of the legendary brand, based on family traditions and love for one's own business, originated more than 120 years ago in the Abruzzo region. Until 1886, in Fara San Martino at the foot of the Mayella mountains, Mr. Nicola De Cecco milled “the best flour in the area” in his mill, until his son Filippo opened a pasta factory.

 

Today the De Cecco brand is synonymous with high quality in the field of pasta production and beyond. In addition, De Cecco is a group of companies with a revenues of 440 million euros. At the moment, the enterprise produces more than 300 types of pasta, rice, various sauces, bottled eight types of the purest olive oil with low acidity, including DOP oil. 

Grain selection

The best pasta is made from the highest quality raw materials, which means that the first step to success is the selection of the best durum wheat varieties. Experts go to the fields to see for themselves the quality of the grain, which will then go to the mill in Fara San Martino. Once in De Cecco, the grain undergoes a series of analyzes and samples in the laboratory using modern technologies and devices that allow you to carefully control the quality of raw materials.

Even the shape and color of the grain is carefully checked: the surface should be even, without spots or roughness, the color should be light yellow. The De Cecco pasta has one more secret. This is the measurement of gluten, a ritual that is carried out from generation to generation, it is our property and allows us to accurately select the right grain. Having selected the necessary grains, they are mixed. This is the only way to ensure the consistency of taste, color and aroma that distinguishes De Cecco.

Grinding

When it comes to grinding grain, De Cecco has a lot to be proud of. Until 1886, when there was still no pasta factory, in a small town in the Maiella mountain region, Mr. Nicola De Cecco produced "the best flour in the area" in his mill. This is one of the reasons to say that De Cecco knows their business in flour-grinding and grain selection. Today, thanks to its own mill, De Cecco has the ability to mix the desired grains and always use only freshly ground flour. However, grinding grain does not mean simply crushing it.

gradually "cleaned" from unnecessary layers In the conventional process of grinding grain. Thus it is possible to obtain flour 80% of the initial volume of grain.

However, De Cecco prefer to use only the core of the grain that although production cuts to 60%, but significantly improves the quality of the flour that goes to the production of pasta.

Kneading dough

Pasta is the result of a combination of two ingredients: flour and water. De Cecco uses spring water from the source of the Mayella National Park. Water is mixed with flour at temperatures below 15 ° C. All equipment runs slowly and smoothly: more than 20 minutes per batch. Result: The paste is firm and good texture.

Pasta formation

After kneading the dough, the extrusion process takes place using bronze nozzles. The resulting pasta has a rough surface, and such a surface is impregnated with sauce much better than the one formed by Teflon nozzles, which are most often used by our competitors. This way, the sauce stays on the pasta rather than dripping onto the plate. 

Drying

If you ever wondered why De Cecco pasta is so resistant to cooking, you've come to the right chapter, which reveals another one of the secrets of pasta from the Abruzzo region. This is a slow drying at low temperatures.

If you think about the fact that until now, little has changed in the pasta drying system itself, it becomes clear that De Cecco is not joking about "traditional recipes". What does “tradition” bring us? The ancient art of making pasta prescribes very slow drying at low temperatures in order to preserve the light yellow color of the grain. Therefore, in De Cecco they prefer to wait, sometimes for 40 hours (depending on the paste format). As a result, the De Cecco pasta is elastic and stable during cooking.

Sample ritual

Before taking a sample as such, the flour obtained from the very core of the grain is tasted by expert tasters, having previously moistened it with water and waiting for a while to allow the flour to reveal its wheat flavor.

Then tasters make sure to paste, with absolutely no sauce, was responsible characteristics of color, flavor, elasticity and stability during cooking, which should have a shell or each thread spaghetti, to be eligible to bear the sign of De Cecco. The aroma should be the scent of grain, color - that peculiar light yellow that characterizes every grain of De Cecco. Then taste checked, it should not be gorchaschih music, and finally paste consistency and elasticity.

After removing the first sample, with the participation of the owners of the company, the paste is left on 10 – 15 minutes, and then the next sample is taken. This step is necessary to control the stability of the paste during cooking, that is, the ability of the paste does not become loose and boiled during the time from draining the cooking liquid and until the paste hits the table. To withstand this test, pasta must remain the same as just cooked. 

Before reaching the tasters' table, De Cecco pasta has come a long way, full of selection, sampling and laboratory research, during which experts must make sure that its taste, size and shape are ideal. And when it is your turn to taste our product, you will understand why this process is so important for us!

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