The De Cecco story began with a mill in Fara San Martino, a village in Italy’s Abruzzo region. In 1886, Filippo Giovanni De Cecco expanded the family’s milling work into pasta production.

He developed a low-temperature drying device so pasta production no longer depended on drying conditions outdoors. Selected wheat, semolina from the company’s mill, bronze dies, and low-temperature drying remain part of De Cecco’s process.

Keep a shape you like on hand for the meals that don’t need much discussion. Boil the pasta, make a sauce from what you have, and sit down to eat. A dependable pantry ingredient should make dinner easier, not more ceremonial.