De Cecco · 454 g
De Cecco Spaghettini No. 11
What it is
This is a type of dried pasta made from durum wheat semolina and water. Spaghettini is a long, thin, cylindrical pasta shape, similar to spaghetti but typically thinner. De Cecco is known for its high-quality pasta production methods, which often involve bronze dies for texture and a slow drying process. This results in a pasta that holds sauces well and has a pleasant bite when cooked al dente.
How people cook with it
Spaghettini is a versatile pasta that works well with a variety of sauces and preparations. Its thinness makes it cook quickly.
- With light tomato sauces
- In seafood pasta dishes
- Tossed with olive oil and garlic
- As a base for pasta salads
To cook spaghettini, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight firmness to the bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little of the reserved pasta water if needed to help the sauce coat the strands evenly. Serve hot.
How it differs from similar foods
Compared to standard spaghetti, spaghettini is noticeably thinner. This difference in thickness affects cooking time, making it faster to prepare. The thinner strands also absorb and cling to lighter sauces more effectively, providing a different mouthfeel than thicker pasta shapes.
Who it is for
Home cooks and chefs who appreciate quality pasta for everyday meals and special dishes.
How to keep the rest
Store any unused portion of the dried pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is protected from moisture and strong odors to maintain its freshness and quality for future use.