De Cecco Spaghettini No. 11 Durum Wheat Pasta 24 x 500 g – Slow Drying ~18 h, Firm Texture – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g Flour for bread and gluten-free

Flour for bread and gluten-free pizza

panna cotta

differisfati)

this delightful juice of the sugar maple tree seduces with its fine spicy sweetness

dyes E100-E133

De Cecco Spaghettini No. 11 Durum Wheat Pasta 24 x 500 g – Slow Drying ~18 h, Firm Texture – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g Flour for bread and gluten-freeDe Cecco Spaghettini n11 are long and fine pasta, dried slowly to ensure a firm and even texture. Ideal with tomato basil sauces, garlic & olive oil, lemon, or fish seafood. Origin: Italy Cooking time: 9 minutes (al dente 7 minutes) Process: slow drying to preserve organoleptic qualities Ingredients: durum wheat semolina, water Directions for use: 1 L of water and 10 g of salt per 100 g of pasta. Drain with a little cooking water and emulsify with the