De Cecco Spaghetti No.12 – Traditional Italian Pasta Made from Durum Wheat Semolina
De Cecco Spaghetti No.12 is a classic pasta variety made from durum wheat semolina, produced in Italy. It is perfect for countless dishes – from spaghetti Bolognese to aglio e olio.
500 g pack: ideal for multiple servings or as a family staple.
Made from high-quality durum wheat semolina: ensures a perfect al dente texture after cooking.
The classic No.12 spaghetti shape is versatile and pairs well with both light and rich sauces.
Nutritional values per 100 g: 352 kcal, 1.5 g fat – mindful indulgence without compromise.
Traditional recipe from De Cecco, one of the most renowned pasta makers in Italy.
What makes De Cecco Spaghetti No.12 special
De Cecco uses only selected durum wheat and a gentle milling process to guarantee consistent quality. The spaghetti are dried at low temperatures, preserving aroma and texture.
Ideal for...
These spaghetti are perfect for home cooks who love authentic Italian cuisine. Whether for a quick weekday dinner or a festive weekend meal, they suit any occasion.
How to use De Cecco Spaghetti No.12
Cook the spaghetti in plenty of salted water according to the package instructions (about 11 minutes). Drain and serve immediately with your favorite sauce. For a particularly al dente texture, reduce cooking time by one minute.
De Cecco is a traditional Italian pasta manufacturer based in Fara San Martino. Since 1886, the brand has stood for high-quality pasta made from selected durum wheat. The range includes over 150 pasta varieties, including classics like spaghetti, penne, and fusilli. De Cecco exports to more than 60 countries and is one of the best-known pasta brands worldwide.
It is a classic Italian spaghetti variety made from durum wheat semolina, shape No.12 – a medium-thick spaghetti suitable for many pasta dishes.
They go with almost any sauce: from light tomato sauces to carbonara and hearty meat sauces like Bolognese. Also great as a side for soups or in pasta salads.
Yes, they are made exclusively from durum wheat semolina and water – purely plant-based and therefore vegan.
Cook the spaghetti in plenty of salted water for about 11 minutes until al dente. Drain and serve with your choice of sauce.
Store the dry spaghetti in a cool, dry place, preferably in the original packaging or an airtight container. Consume within a few months after opening.
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