Our artisan pasta ("Spaghetti", "Penne classiche®", "Spaghettini" and "Maceroni di Toscana®") is obtained by slowly kneading the best durum wheat groats with cold water through bronze drawing, which Makes it rough and then dried to "low temperature" (33-36 ° C) for about 50 hours (depending on weather conditions).

The result is a tasty pasta and good porosity that allows to absorb good condiments.

Only the members of the family work in the pasta factory, combining a long professionalism with the passion of continuing to produce pasta in accordance with Italian craftsmanship tradition.

Showing 1 - 15 of 15 items

Showing 1 - 15 of 15 items