De Cecco Tripoline n.3
Long flat ribbon pasta by De Cecco, No. 3 in the brand’s numbering, made from durum wheat semolina.
De Cecco Tripoline n.3 is a long flat ribbon pasta from the De Cecco Pasta di semola range. In the De Cecco catalogue the shape is No. 3; the number is printed on the pack next to the name. 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.
Cooking time: 8 minutes, 6 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. Flat long pasta is traditionally served with pesto alla genovese, clam and seafood sauces, and tomato sauces.
Allergens: contains gluten (wheat). May contain traces of soy.
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 8 min (al dente 6 min) |
| Main use | Pesto, seafood and tomato sauces |
| House range | De Cecco Pasta di semola |
How it connects to Pasta
De Cecco Tripoline n.3 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- De Cecco Pasta di semola
Frequently asked questions
How long do you cook De Cecco Tripoline n.3?
8 minutes (6 minutes for al dente), according to the official De Cecco website.
What does No. 3 mean on De Cecco Tripoline?
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 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 · De Cecco Corallini n.84