Pasta made without compromise, since 1886.
Bronze drawn and slow dried in the mountains of Abruzzo — the way the De Cecco family has made it for five generations.
The heart of the wheat, the water of the mountains.
We take only the best durum wheat and mill it into coarse-grain semolina ourselves — keeping just the heart of each grain.
Kneaded with pure water from the Maiella mountains below 15°C, drawn through traditional bronze plates for a rough, sauce-grabbing surface, and dried slowly at low temperature for up to 36 hours. It is a longer, more patient way to make pasta. It is the only way we know.
See how it's made →Five steps. One uncompromising standard.
Filippo Giovanni De Cecco invented low-temperature drying in 1889. More than 130 years later, every step still answers to quality, not speed.
Choosing the wheat
The best durum wheat from Italy and abroad, inspected in the field and lab-tested to standards stricter than the law requires.
Milling in-house
We grind gently and take only ~65 kg of coarse semolina from every 100 kg of wheat — the heart of the grain, nothing forced.
Cold mountain water
Pure spring water from the Maiella mountains, kept below 15°C, for a slow, gentle knead that respects the gluten.
Bronze drawing
Drawn through traditional bronze plates so each piece comes out rough and porous — the surface that holds onto sauce.
Slow drying
Dried at low temperature for 9 to 36 hours depending on the shape, preserving the wheat's flavour, aroma and true al dente bite.
One standard, across the whole shelf.
From the classic numbered formats to gluten-free, organic and wholegrain — every line is held to the same method.
Durum Wheat Pasta
The icons — Spaghetti, Penne Rigate, Rigatoni and more, bronze drawn and slow dried.
Explore →Egg Pasta
Tagliatelle, fettuccine and lasagne made with eggs from free-range hens.
Explore →Gluten-Free Range
Pasta and gnocchi that cook, look and hold sauce like real Italian pasta.
Explore →Wholegrain Pasta
The full goodness of whole durum wheat, the De Cecco way.
Explore →Potato Gnocchi
Soft, light gnocchi made with three-quarters fresh potato purée.
Explore →Sauces & Olive Oil
Sauces and extra virgin olive oil to complete the Italian table.
Explore →Five generations in one mountain town.
It began with a stone mill on the Verde river in 1831. By 1886, Filippo Giovanni De Cecco was making pasta — and soon after, inventing the low-temperature drying that changed it forever. Today the family is still here, in Fara San Martino, owned across the third to fifth generations.
Read our history →Nicola Antonio De Cecco's stone mill on the Verde river.
Filippo Giovanni De Cecco founds the pasta factory.
The first low-temperature artificial drying system.
The country girl with wheat sheaves becomes our mark.
Made to be shared.
Simple, honest recipes that let great pasta do the talking.
Taste the difference patience makes.
Find De Cecco in stores across more than 100 countries — or get in touch with our team.