The patience of low and slow
Up to 36 hours of low-temperature drying — the step most makers rush, and the one that matters most.
Quick answer
De Cecco dries its pasta slowly at low temperature for 9 to 36 hours, depending on the shape. This protects the natural flavour, aroma and colour of the wheat and gives the pasta its firm al dente bite. The low-temperature drying system was invented by Filippo Giovanni De Cecco in 1889 and remains central to how we make pasta today.
| Drying time | 9–36 hours by shape |
|---|---|
| Temperature | Low (gentle on the wheat) |
| Invented | 1889, by Filippo Giovanni De Cecco |
| Protects | Flavour, aroma, colour, bite |
| Certified | DNV slow-drying certification |
The step most makers rush
Drying is where a lot of pasta loses its soul. Fast, hot industrial drying gets the job done in a fraction of the time — but heat dulls the delicate flavour and aroma of the wheat. We go the other way: low temperature, long hours, no shortcuts.
It is slower and it ties up our lines for longer. But it is the difference you taste — pasta that smells of wheat, holds its colour, and keeps a proper bite even after it hits the sauce. Our slow-drying process is independently certified by DNV.
Frequently asked questions
How long does De Cecco dry its pasta?
Between 9 and 36 hours at low temperature, depending on the shape — far longer than fast industrial drying.
Why not dry pasta quickly?
High-temperature fast drying can dull the flavour and aroma of the wheat. Low and slow protects them, and gives a better bite.
When did De Cecco start slow drying?
Filippo Giovanni De Cecco invented a low-temperature drying system in 1889; the principle is still used today.
Taste the difference patience makes.
Find De Cecco in more than 100 countries, or get in touch with our team.