The subjects of this EPD is De Cecco pasta formats made exclusively with fresh category A eggs laid by free-range hens and durum wheat semolina. In pasta with spinach, baby spinach leaves are added.
In the different varieties of format, the ingredients are always the same. Only the shapes change.
The range consists of a number of long pasta formats, in the thick and resistant (rustic) strips of Nidi and the thin strips of Matassine (e.g. Pappardelle, Tagliatelle, Fettuccine, etc.). The assortment also includes formats for the oven (Lasagne, Lasagne with spinach and Cannelloni), specialities (Maccheroni alla chitarra, Tonnarelli, etc.) and 'small pasta' (Farfalline, Filini, etc.).