De Cecco Whole Wheat Spaghetti 500g
£2.30
46p per 100gProduct information
1 Slow Drying
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aroma of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
6 Naturally Rich in Fibre and Phosphorus
De Cecco whole wheat pasta is naturally rich in fibre and phosphorus, and is a natural source of protein, iron, thiamine (vitamin B1), magnesium and zinc. Phosphorus, iron, vitamin B1 and magnesium all contribute to a "normal energy-yielding metabolism".
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aroma of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
6 Naturally Rich in Fibre and Phosphorus
De Cecco whole wheat pasta is naturally rich in fibre and phosphorus, and is a natural source of protein, iron, thiamine (vitamin B1), magnesium and zinc. Phosphorus, iron, vitamin B1 and magnesium all contribute to a "normal energy-yielding metabolism".
De Cecco quality is an inherited passion
Country of Origin
Italy
Storage
Store in a cool dry place
Preparation and Usage
Cooking time: 10 - 12 min.
Instructions
SUGGESTION FOR PERFECT COOKING (SERVERS 4 TO 6).
Use 6 quarts of water per 500 g (1.1 lbs). Add salt and when the water boils pour in the pasta.
Stir occasionally. When cooked, drain and season to taste.
COOKING TIME 10 MIN.
Use 6 quarts of water per 500 g (1.1 lbs). Add salt and when the water boils pour in the pasta.
Stir occasionally. When cooked, drain and season to taste.
COOKING TIME 10 MIN.
Package Type
Bag
Recycling Information
Pack - Recyclable
Other Information
Full Product Name:
Integrale Spaghetti No12
Storage:
Store away from heat sources, from light and avoid damp places
Importer:
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
Integrale Spaghetti No12
Storage:
Store away from heat sources, from light and avoid damp places
Importer:
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
Brand
De Cecco
From father to son
The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta.
The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta.
A varied and balanced diet and a healthy lifestyle are key to good health.
Manufacturer
Produced by:
F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S. Martino (CH),
Italy.
C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.
F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S. Martino (CH),
Italy.
C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.
Return To Address
www.dececco.com
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
Typical Values | per 100 g | *RI: 100 g |
---|---|---|
Energy | 1460 kJ | |
345 kcal | 17% | |
Fat | 2,8 g | 4 % |
of which: saturates | 0,6 g | 3 % |
Carbohydrate | 61 g | 23 % |
of which: sugars | 2,4 g | 3 % |
Fibre | 8 g | - |
Protein | 15 g | 30% |
Salt | 0,01 g | 0% |
Thiamin (Vit. B1) | 0,18 mg | 16 % |
Phosphorus | 220 mg | 31% |
Magnesium | 86 mg | 23% |
Iron | 3 mg | 21% |
Zinc | 2 mg | 20% |
*Reference intake of an average adult (8400 kJ/2000 kcal) |
Ingredients
Wholemeal Durum Wheat Semolina Pasta
Allergen Information
May Contain Mustard, May Contain Soya, Contains Wheat
Allergy Information
May contain Soy and Mustard
Categories
Ratings and reviews
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Customer reviews (7)
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Who needs white pasta!
Tried this a few months ago, consequently stopped buying white pasta, this is superior and actually tastes better. A bonus, its also healthier.
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Great pasta
For health reasons I prefer whole wheat and De Cecco whole wheat pasta is tasty and does not compromise from the taste
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Good stuff!
I am surprised how much I like this, whole wheat version. Try it with canned tuna, garlic, lemon, parsley and olive oil.
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Good flavour and texture
This takes a while to cook but tastes nice
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This is the best wholewheat pasta
Taste and texture cant be faulted. Its delicious. You dont feel like youre missing out by having this rather than regular white pasta.
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Great pasta
I personally prefer the taste of this to white pasta. Texture-wise, one may find the whole wheat pasta slightly more "grain-y" than white pasta.
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of 2