Durum wheat semolina egg pasta

De Cecco durum wheat semolina egg pasta is a food product obtained from the processing of durum wheat semolina, water, and fresh pasteurized eggs, through a production process that combines tradition and technological innovation. The semolina used is derived from selected durum wheat and is largely produced in the company’s own mill, ensuring direct control over the quality of the raw material.

The production process includes wheat selection and milling, egg selection, kneading, bronze die extrusion, and slow drying at low temperatures, aimed at preserving the nutritional and organoleptic characteristics of the product.

The pasta has a moisture content of less than 12.5%, in compliance with current legislation.

Specifically, an egg mixture enriched in yolk is used, formulated with differentiated sterol percentages in order to obtain three types of semi-finished product. The formulations provide sterol contents of 0.400% (Type 1), 0.460% (Type 2), and 0.500% (Type 3), respectively, used for the production of egg pasta with an equivalent content of 4 eggs/kg, 5 eggs/kg, and 6 eggs/kg of finished product.

The pasta is available in different formats (29 classic shapes and 3 special spinach-enriched shapes) and is marketed worldwide.

The nutritional characteristics vary depending on the fate of sale of the pasta. For pasta exported to the United States, vitamins and mineral supplements are added to the traditional ingredients.