Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth. This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like peppercorns and is fun and appealing. It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips. This pasta can be used in thick creamy or velvety soups.

 

Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.	Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking.	Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.	Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.

 

Acini Di Pepe And Lentils Soup

Ingredients (for 4 servings)

 

• 149 oz DeCecco Acini di Pepe
• 10 oz lentils
• 1 clove garlic
• 53 fl oz broth
• 1 tomato
• 3 leaves sage
• 1 small bunch parsley
• 2 tbsp lard, minced

 

Preparation

• Clean the lentils, put them in plenty of cold water and boil them with the sage leaves.

• In a saucepan heat the lard, the garlic and once removed the skin and deseeded, add the tomato.

• When this mixture is cooked, add the drained lentils and the warm broth.

• As soon as it starts bubbling add salt to taste and add the pasta.

• Keep stirring until it is ready. Before serving, sprinkle some finely sliced parsley over the soup.

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth. This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like peppercorns and is fun and appealing. It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips. This pasta can be used in thick creamy or velvety soups. Available in 16.0 oz pack.