Durum Wheat Pasta
De Cecco durum wheat pasta: bronze-drawn, slow-dried numbered formats from Spaghetti No. 12 to Penne Rigate No. 41 and Rigatoni No. 24, made the traditional Italian way.
Quick answer
De Cecco durum wheat pasta is made from coarse-grain semolina, drawn through bronze plates and slow dried at low temperature for up to 36 hours. Each shape carries its traditional catalogue number — like Spaghetti No. 12 and Penne Rigate No. 41 — for a rough, sauce-grabbing surface and true al dente bite.
The heart of the De Cecco range is its durum wheat pasta — the formats that have defined Italian tables for generations. We mill our own coarse-grain semolina, knead it with cold mountain water, and draw it through traditional bronze plates so every piece comes out porous enough to hold a sauce the way it should.
Then comes patience: slow drying at low temperature for nine to thirty-six hours, depending on the shape. It is what protects the flavour and aroma of the wheat — and gives De Cecco pasta its unmistakable al dente bite.
| Range | Long & short bronze-drawn formats |
|---|---|
| Made from | Coarse-grain durum semolina + Maiella water |
| Method | Bronze drawn · slow dried 9–36h |
| Origin | Fara San Martino, Italy |
A selection of numbered formats
| Format | No. | Shape |
|---|---|---|
| Spaghetti | No. 12 | Long, round |
| Spaghettini | No. 11 | Thin spaghetti |
| Linguine | No. 7 | Flat ribbon |
| Bucatini | No. 15 | Hollow long |
| Penne Rigate | No. 41 | Ridged quills |
| Rigatoni | No. 24 | Large ridged tubes |
| Tortiglioni | No. 23 | Spiralled tubes |
| Fusilli | No. 34 | Spirals |
| Farfalle | No. 93 | Bow-ties |
Format numbers are the traditional De Cecco catalogue numbers. Confirm the full current list and pack sizes with the client.
Every line, one method.
Coarse semolina, cold mountain water, bronze drawing and slow drying — the same patient process behind every product we make.
Frequently asked questions
Why is De Cecco pasta numbered?
Every De Cecco shape carries a traditional catalogue number — Spaghetti No. 12, Penne Rigate No. 41 — a system that has identified our formats for generations.
What does "bronze drawn" mean?
The dough is pushed through bronze plates rather than smooth Teflon. This gives the pasta a rough, porous surface that grips sauce far better than slick, industrially extruded pasta.
How long should I cook it?
Follow the time on the pack for al dente, then taste a minute early. Bronze-drawn, slow-dried pasta holds its bite well, so it is forgiving at the table.
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Find De Cecco in more than 100 countries, or get in touch with our team.