De Cecco Ditali Rigati n.59 High Protein
Small soup pasta by De Cecco, No. 59 in the brand’s numbering, made from durum wheat semolina and plant proteins.
De Cecco Ditali Rigati n.59 High Protein is a small soup pasta (pastina) from the De Cecco High Protein range. In the De Cecco catalogue the shape is No. 59; the number is printed on the pack next to the name. Shape type: ditalini. Its surface is ridged (rigati). De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: durum wheat semolina and plant proteins (as described by the brand). The brand presents it as a higher-protein version of its classic pasta. According to the brand, the dough is drawn through rough dies and the pasta is dried slowly at low temperature.
The cooking time is printed on the pack. Pack size: 400 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Small shapes like this are cooked in clear broth, minestrone and bean or chickpea soups. The same shape is also sold in the De Cecco Pasta di semola and De Cecco Pasta Bio ranges.
Allergens: contains gluten (wheat).
Facts
| Raw material | Durum wheat semolina, plant proteins |
|---|---|
| Main use | Broth, minestrone, legume soups |
| House range | De Cecco High Protein |
How it connects to Pasta
De Cecco Ditali Rigati n.59 High Protein → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- De Cecco High Protein, Ditalini
Frequently asked questions
What is De Cecco Ditali Rigati n.59 High Protein made of?
Ingredients: durum wheat semolina and plant proteins (as described by the brand).
What does No. 59 mean on De Cecco Ditali Rigati?
It is the number of the shape in the De Cecco catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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