- We use 100% Italian Durum Wheat Semolina and 30% Italian Fresh Eggs.
- Our production method is inimitable and it includes: long kneading for more than 40 minutes, the dough does not go through mechanical press since it is rolled out with a method very similar to the old rolling pin, a very slow drying process of more than 24 hours. The results?:
- Rough surface to cling well with every type of sauce
- Tenacious during cooking time
- More digestive
- Firm texture
- Very quick cooking time: 4/5 minutes for our long-shaped egg pasta classic line and 3/4 minutes for our special dough, Le Delicate.