https://deliciousdastarkhwan.com/how-to-make-mafalda-pasta/De Cecco is a premium Italian pasta brand known for its traditional slow-drying process, bronze-die extrusion, and high-quality durum wheat semolina. If you want to make De Cecco-style pasta at home, you’ll need to follow a process that mimics their artisanal techniques, ensuring a pasta with perfect texture and authentic taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Durum wheat semolina flour | 2 cups |
| All-purpose flour (optional, for softer texture) | ½ cup |
| Eggs (or ¾ cup water for eggless pasta) | 3 large |
| Olive oil (optional, for elasticity) | 1 tbsp |
| Salt | ½ tsp |
Instructions
Step 1: Make the Dough
1️⃣ On a clean surface, form a mound of semolina flour and make a well in the center.
2️⃣ Crack the eggs into the well (or add water for an eggless version).
3️⃣ Gradually mix the flour into the eggs using a fork.
4️⃣ Knead by hand for 8–10 minutes until smooth and elastic.
5️⃣ Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2: Roll and Cut the Pasta
6️⃣ Divide the dough into small portions.
7️⃣ Roll out the dough using a pasta machine or rolling pin to desired thickness.
8️⃣ Cut into spaghetti, fettuccine, or other desired shapes using a pasta cutter or machine.
9️⃣ If making short pasta (penne, rigatoni, fusilli), use a bronze extruder for a rough texture.
Step 3: Dry the Pasta
🔟 Lay the pasta on a floured surface or drying rack.
🔟 Let it dry for several hours or up to 48 hours at 85–95°F (30–35°C) for an authentic De Cecco-style slow-dry process.
Step 4: Cook and Serve
🔟 Bring a large pot of salted water to a rolling boil.
🔟 Cook pasta for 2–4 minutes (fresh pasta) or 8–12 minutes (dried pasta).
🔟 Drain and toss with your favorite sauce.
Storage & Reheating
| Storage Method | Time |
|---|---|
| Fresh Pasta (Refrigerator) | Up to 2 days |
| Dried Pasta (Pantry) | Up to 2 months |
| Frozen Pasta | Up to 3 months |
How to Make De Cecco-Style Pasta from Scratch
Ingredients
✔ 2 cups durum wheat semolina flour
✔ 1/2 cup all-purpose flour (optional, for a softer texture)
✔ 3 large eggs (or 3/4 cup water for eggless pasta)
✔ 1 tbsp olive oil (optional, for extra elasticity)
✔ 1/2 tsp salt
Step-by-Step Instructions
Step 1: Make the Dough
1️⃣ On a clean surface, form a mound of semolina flour and make a well in the center.
2️⃣ Crack the eggs into the well (or add water for eggless pasta).
3️⃣ Gradually mix the flour into the eggs using a fork, then knead by hand for 8–10 minutes until smooth and elastic.
4️⃣ Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2: Roll and Cut the Pasta
5️⃣ Divide the dough into smaller pieces and roll it out using a pasta machine or rolling pin to your desired thickness.
6️⃣ If making long pasta (spaghetti, fettuccine, linguine), use a pasta cutter or machine attachment.
7️⃣ If making short pasta (penne, rigatoni, fusilli), you’ll need a bronze extruder for a rough texture, similar to De Cecco pasta.
Step 3: Dry the Pasta
8️⃣ Lay fresh pasta on a floured surface or drying rack and let it dry for several hours (De Cecco dries its pasta at low temperatures to preserve flavor).
9️⃣ For a more authentic texture, dry pasta in a cool, well-ventilated area at 85–95°F (30–35°C) for up to 48 hours.
Step 4: Cook and Serve
🔟 Bring a pot of salted water to a boil.
🔟 Cook pasta for 2–4 minutes for fresh pasta or 8–12 minutes if fully dried.
🔟 Drain and toss with your favorite sauce.
Tips for Authentic De Cecco-Style Pasta
✔ Use High-Quality Durum Wheat – Gives pasta a firm, chewy texture.
✔ Bronze Die Extrusion – Creates a rough surface that holds sauce better.
✔ Slow Drying Process – Enhances flavor and preserves nutrients.
✔ Salt-Free Dough – Traditional pasta dough does not contain salt, as the boiling water should be salted instead.
By following these steps, you can recreate the taste and texture of De Cecco pasta at home! Would you like a recipe card for this? 😊
