De Cecco Tagliatelle n.203
Ribbon pasta by De Cecco, No. 203 in the brand’s numbering, made from durum wheat semolina.
De Cecco Tagliatelle n.203 is a ribbon pasta from the De Cecco Pasta di semola range. In the De Cecco catalogue the shape is No. 203; the number is printed on the pack next to the name. Shape type: tagliatelle. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: durum wheat semolina. 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: 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. Ribbons like these are classic with Bolognese sauce, with butter and Parmesan, and with mushroom or game sauces. The same shape is also sold in the De Cecco Pasta Integrale range.
Allergens: contains gluten (wheat). May contain traces of egg.
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Main use | Bolognese sauce, butter and Parmesan, mushrooms |
| House range | De Cecco Pasta di semola |
How it connects to Pasta
De Cecco Tagliatelle n.203 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- De Cecco Pasta di semola, Tagliatelle
Frequently asked questions
What is De Cecco Tagliatelle n.203 made of?
Ingredients: durum wheat semolina.
What does No. 203 mean on De Cecco Tagliatelle?
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.
Similar
De Cecco Tagliatelline n.204 · De Cecco Anellini n.71 · De Cecco Bombardoni Rigati n.128 · De Cecco Candele Lunghe n.127 · De Cecco Candele Spezzate n.137 · De Cecco Chifferi Rigati n.33