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Enriched egg noodles. Dal 1886. Cooking time 24 min. Ready to be baked. For a superior quality pasta. Slow dried. Coarse-grain semolina. Cage free eggs. Bronze-drawn texture. From father to son. Since 1886, we have maintained an important responsibility: carrying on over 130 years of tradition in making high quality pasta, to bring the pleasure of authentic Italian cuisine to dining tables around the world. 1. Slow Drying: It was in 1889, as recorded in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for slow drying at a low temperature. We still use the same method today to better preserve the flavors and aromas of wheat and the natural color of our semolina in order to guarantee a superior quality egg pasta. 2. Coarse Ground Semolina: We only make pasta with coarse ground semolina to maintain the integrity of the gluten and guarantee a pasta that is always al dente. 3. Cage Free Eggs: We use cage free eggs and we knead them with the semolina to ensure consistency when cooking the pasta and a good share of protein. 4. Coarse Bronze-Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity ti best capture the sauce. DNV-GL: Certified product. STP-CE-PC-Agro 38. www.dececco.com. Discover the best recipes for a perfect Italian pasta. consumerservice(at)dececcousa.com. EPD: Environmental Product Declaration. Registration Number: S-P-00282. Made in Italy.