De Cecco No. 11 Thin Spaghetti, 1 Pound, 20 Per Case

De Cecco No. 11 Thin Spaghetti delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Light olive oil and garlic sauces: Thin spaghetti pairs naturally with aglio e olio, where the slender strands coat evenly in a simple emulsion of olive oil, garlic, and red pepper flakes.
Seafood pasta dishes: Serve with clam sauce, shrimp scampi, or white wine butter sauces where a thinner noodle lets the seafood flavors carry through without heaviness.
Broth-based soups: Break into shorter lengths and add to chicken broth, minestrone, or Italian wedding soup for a satisfying noodle component.
Cold pasta salads: Toss cooked thin spaghetti with vinaigrette, fresh vegetables, and herbs for a picnic or deli-case salad that holds its shape when chilled.
Baked casserole layers: Use as a base layer in baked pasta dishes with light cream or tomato sauces where a thinner noodle layers evenly without crowding the pan.

Who Would Benefit

• Restaurant kitchens and caterers needing a reliable, consistent thin spaghetti in bulk case quantities
• Home cooks who prefer traditional Italian pasta with bronze-die texture and slow-dried quality
• Meal prep operators and food service programs that portion pasta by the pound
• Delis and salad bars offering cold pasta salads as a grab and go option
• Italian specialty retailers stocking a recognized brand with strong customer loyalty

Product Highlights

• Made from 100% premium durum wheat semolina
• Slow-dried at low temperatures for up to 40 hours for consistent al dente texture
• Bronze-die extruded for a rough surface that holds sauce effectively
• No. 11 thin spaghetti format, versatile across light and medium sauces
• 1-pound boxes, 20 per case for food service and bulk home stocking
• De Cecco brand, trusted since 1886 in Fara San Martino, Italy

Preparation & Use

Bring 4 to 6 quarts of salted water to a rolling boil per pound of pasta. Add the thin spaghetti and stir gently to separate the strands. Cook 5 to 7 minutes for al dente or 8 to 9 minutes for a softer finish. Drain immediately, reserving a half cup of pasta water to adjust sauce consistency if needed. Toss with sauce right away; the rough bronze-die surface begins absorbing flavor as soon as the pasta is drained. For cold salads, rinse briefly under cool water after draining to stop cooking and prevent clumping.

Common Applications

De Cecco No. 11 Thin Spaghetti fits well on restaurant menus as a primi piatti course with light tomato, oil-based, or seafood sauces. Catering operations use it for large-batch pasta bars and buffet stations where quick cook times and consistent portioning matter. Deli counters and salad bars feature it in marinated cold salads with Mediterranean vegetables and vinaigrette. In institutional food service, the 20-pound case yield and uniform cook time simplify batch planning and cost control across multiple service periods.