1 Slow Drying It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta. From the first bite, our whole wheat pasta bursts with an "exceptional aromatic intensity and a bold flavour with no trace of bitterness", as proven by sensory studies using devices. 2 The Best Durum Wheats We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente" pasta with an intense taste to savour. 3 "Wholly" from our Mill The semolina used in our De Cecco Whole Wheat Pasta comes directly from our own mill, where the best durum wheat is ground. Our method preserves the valuable wheat germ gives our pasta the "whole" flavour of the grain. 4 Cold Mountain Water We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking. 5 Coarse Bronze Drawing We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces. 6 Naturally Rich in Fibre and Phosphorus De Cecco Whole Wheat Pasta is naturally rich in fibre and phosphorus, and is a natural source of protein, iron, thiamine (vitamin b1), magnesium and zinc, phosphorus, iron, vitamin b1 and magnesium all contribute to a "normal energy-yielding metabolism".