Description

Premium egg pasta prepared with durum wheat semolina grown in the Marche, Umbrian and Tuscan regions and fresh eggs from free-range hens. Processing follows an artisanal procedure with some phases including rolling, drying and packaging done by hand. Drying is slow and gradual when the dough loses 40% of its weight, thus allowing for a high-yield product (250 g for four portions). During cooking, which takes less than two minutes, the pasta regains its weight, while maintaining its nutritional and organoleptic qualities.