De Cecco
De Cecco Spaghetti No. 12
What it is
This is a classic dried pasta made from durum wheat semolina. It is shaped into long, thin, solid strings. The pasta is extruded through bronze dies, which gives it a rougher surface texture. This texture helps sauces adhere better. It is a staple in Italian cuisine and is known for its quality and consistency. The pasta cooks evenly and holds its shape well.
How people cook with it
Spaghetti is incredibly versatile and forms the base for many beloved dishes. It pairs wonderfully with a wide range of sauces, from simple to complex.
- With tomato-based sauces
- With seafood and garlic
- With creamy sauces
- In baked pasta dishes
To cook, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Compared to other spaghetti shapes, No. 12 is a standard thickness. Some spaghetti is thinner (like capellini) or thicker (like bucatini, which is hollow). The bronze die extrusion sets it apart from pasta made with Teflon dies, offering a superior surface for sauce adhesion.
Who it is for
Home cooks and professional chefs alike choose this pasta for its reliable performance and authentic texture.
How to keep the rest
Store any leftover uncooked spaghetti in a cool, dry place in its original packaging or an airtight container. Ensure it is protected from moisture and strong odors to maintain its freshness and quality for future use.