It starts by choosing the best semolina and the freshest eggs, and then drawing on the wisdom of masters who, according to tradition, work the dough slowly. From there they stretch it and then dry it at low temperatures, for no less than 24 hours. There are four different types of pastas: those with egg doughs, those with semolina, those with whole wheat flour, and those with spelt flour. There are both long and short varieties, as well as those infused with other flavors (garlic and parsley, truffle, squid ink …)

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