De Cecco Tortiglioni n.23 Farro Integrale Biologici
Short tube pasta by De Cecco, No. 23 in the brand’s numbering, made from organic wholemeal emmer flour.
De Cecco Tortiglioni n.23 Farro Integrale Biologici is a short tube pasta from the De Cecco Pasta Bio range. In the De Cecco catalogue the shape is No. 23; the number is printed on the pack next to the name. Shape type: tortiglioni. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: 100% organic wholemeal emmer (farro dicocco) flour. According to the brand, the dough is drawn through rough dies and the pasta is dried slowly at low temperature.
Cooking time: 10 minutes, 8 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. Short tubes hold chunky sauces well: amatriciana, pasta alla gricia, Bolognese sauce, pasta alla Norma and baked pasta are classic choices. The same shape is also sold in the De Cecco Pasta di semola and De Cecco High Protein ranges.
Allergens: contains gluten (wheat). May contain traces of soy.
Facts
| Raw material | Organic wholemeal emmer flour |
|---|---|
| Duration | 10 min (al dente 8 min) |
| Main use | Amatriciana, gricia, Bolognese sauce, Norma |
| House range | De Cecco Pasta Bio |
How it connects to Pasta
De Cecco Tortiglioni n.23 Farro Integrale Biologici → kind of → Tortiglioni → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, Emmer
- Part of
- De Cecco Pasta Bio, Tortiglioni
Frequently asked questions
How long do you cook De Cecco Tortiglioni n.23 Farro Integrale Biologici?
10 minutes (8 minutes for al dente), according to the official De Cecco website.
What does No. 23 mean on De Cecco Tortiglioni?
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.
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