De Cecco Mezzi Ditali Rigati n.159 Integrali
Small soup pasta by De Cecco, No. 159 in the brand’s numbering, made from wholemeal durum wheat semolina.
De Cecco Mezzi Ditali Rigati n.159 Integrali is a small soup pasta (pastina) from the De Cecco Pasta Integrale range. In the De Cecco catalogue the shape is No. 159; 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: wholemeal durum wheat semolina. According to the brand, the dough is drawn through rough dies and the pasta is dried slowly at low temperature.
Cooking time: 12 minutes, 10 minutes for al dente. Pack size: 500 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 range.
Allergens: contains gluten (wheat). May contain traces of soy.
Facts
| Raw material | Wholemeal durum wheat semolina |
|---|---|
| Duration | 12 min (al dente 10 min) |
| Main use | Broth, minestrone, legume soups |
| House range | De Cecco Pasta Integrale |
How it connects to Pasta
De Cecco Mezzi Ditali Rigati n.159 Integrali → kind of → Ditalini → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- De Cecco Pasta Integrale, Ditalini
Frequently asked questions
How long do you cook De Cecco Mezzi Ditali Rigati n.159 Integrali?
12 minutes (10 minutes for al dente), according to the official De Cecco website.
What does No. 159 mean on De Cecco Mezzi 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
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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