Frequently asked questions
Everything people most often ask about De Cecco pasta, the method, and the range.
What makes De Cecco pasta different?
Coarse-grain semolina milled in-house, cold Maiella mountain water, bronze drawing for a rough sauce-grabbing surface, and slow drying at low temperature for 9–36 hours.
Where is De Cecco made?
In Fara San Martino, in Italy's Abruzzo region, using pure water from the Maiella mountains. Milling and drying happen on site.
Is the wheat Italian?
De Cecco blends Italian durum wheat for flavour with selected North American durum for protein strength and firmness, all to strict, independently audited standards.
Is there gluten-free, organic and whole wheat pasta?
Yes — dedicated gluten-free, organic, wholegrain and protein-boost ranges, plus gluten-free potato gnocchi, all made the De Cecco way.
Why is the pasta numbered?
Each shape has a traditional catalogue number — like Spaghetti No. 12 and Penne Rigate No. 41 — a system that has identified De Cecco formats for generations.
How big is De Cecco?
It is the third-largest pasta producer in the world, with FY2024 revenue of €652 million and around 1,200 employees, selling in more than 100 countries — and still family-owned.
Where can I buy De Cecco?
In grocery stores across more than 100 countries. De Cecco is a manufacturer, so availability depends on your local retailer and distributor.
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Find De Cecco in more than 100 countries, or get in touch with our team.