De Cecco are millers for almost two centuries, since back in 1831 when Don Nicola De Cecco produced “the best flour in the county” in his stone mill in Fara San Martino, Italy. And to keep this tradition alive and guarantee fresh semolina all the time, they grind the wheat in their own mill, right next to the pasta factory, floating with intense and delicious aromas.
De Cecco selects the best durum wheat from Italy, California and Arizona because the characteristics of excellence cannot be found in just one variety of wheat. In fact, they choose Italian wheat for its flavor, and California and Arizona wheat for the quantity and quality of the proteins which make the pasta “al dente”, firm and elastic, therefore, unique in its kind.
Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the center. The condiments recommended for Farfalle are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavors made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry. This pasta is also great for preparing delicious, colorful, imaginative pasta salads.