What are De Cecco Tortiglioni no. 23
De Cecco Tortiglioni no. 23 is a variation of macaroni, a historic shape loved all over the world. Their name derives from the late Latin term 'tortillare', which recalls the spiral wrapping originally obtained through turning. This durum wheat semolina pasta stands out for its compact structure, ideal for holding sauces and offering an intense and satisfying taste experience.
The producer and the quality
De Cecco is synonymous with Italian pasta excellence worldwide. Tortiglioni no. 23 is produced using exclusively the best durum wheat semolina, carefully selected. The dough is bronze-drawn and dried at low temperatures to preserve all the organoleptic characteristics of the wheat, ensuring a protein content of 14% and an unmistakable firmness.
Characteristics in the kitchen
The peculiarity of this shape lies in its outer surface marked by deep ridges and its tubular spiral shape. This design is not only aesthetic but functional: it allows the pasta to retain sauces both on the outside and the inside. The recommended cooking time is 11 minutes for a tender texture, or 9 minutes for an 'al dente' bite.
How they are used in professional kitchens
Tortiglioni are extremely versatile and lend themselves to multiple preparations on restaurant and gastronomy menus. Their porosity makes them the ideal companions for full-bodied meat-based sauces, such as traditional ragù, or for rich vegetable and cheese-based sauces. Their strong resistance to cooking makes them perfect for creating baked pasta dishes and gratins, maintaining their shape and texture.
Format and storage
The product is sold in the practical 1 kg format, designed specifically for the needs of catering professionals, and is packaged in a convenient carton containing 12 bags. It is recommended to store the pasta in a cool, dry place away from sources of light or heat, to keep the organoleptic qualities intact until use.
