De Cecco Sagnette Abruzzesi n.89 Bio Integrale
Short shaped pasta by De Cecco, No. 89 in the brand’s numbering, made from organic wholemeal durum wheat semolina.
De Cecco Sagnette Abruzzesi n.89 Bio Integrale is a short shaped pasta from the De Cecco Pasta Bio range. In the De Cecco catalogue the shape is No. 89; the number is printed on the pack next to the name. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: organic 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. Shapes like this suit vegetable and tomato sauces, light cheese or cream sauces and cold pasta salads. 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 | Organic wholemeal durum wheat semolina |
|---|---|
| Duration | 12 min (al dente 10 min) |
| Main use | Vegetable and tomato sauces, pasta salads |
| House range | De Cecco Pasta Bio |
How it connects to Pasta
De Cecco Sagnette Abruzzesi n.89 Bio Integrale → contains → 🌾 Durum wheat ← contains ← Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- De Cecco Pasta Bio
Frequently asked questions
How long do you cook De Cecco Sagnette Abruzzesi n.89 Bio Integrale?
12 minutes (10 minutes for al dente), according to the official De Cecco website.
What does No. 89 mean on De Cecco Sagnette Abruzzesi?
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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