GASTRONOMIC LONG PASTA

Our long pasta (tagliatelle, tagliolino, pappardella) is made using a traditional rolling process that creates a thin, elastic sheet of pasta, guaranteeing superior texture and firmness. After being folded and cut, it is slowly dried at a low temperature for about 24 hours, keeping the properties of the wheat intact and offering a perfectly “al dente” result. We use only 100% Italian eggs and 100% Italian durum wheat semolina, for a pasta that increases in volume during cooking, resulting in a full and substantial texture on the palate.