Since 1887 De Cecco has chosen only the best varieties of durum wheat. The grains are accurately cleaned and when nothing else but wheat is left, it is taken to the De Cecco mill for the milling.
Only with one's own mill is it possible to use fresh semolina flour. Through milling, all the outside layers are discarded and weath is "reduced" to its most noble part, the husk. After the milling, the semolina flour is kneaded with fresh spring water.
Once the kneading is bronze drawn the shapes of the De Cecco pasta come to life and then the drying process, which requires a long wait, begins. Unlike the past, today sun drying is no longer possible. However, this same result is achieved, but things must not be rushed.