Manufacturer: Pastificio Caponi

Pasta made from durum wheat semolina of superior quality (Canadian type) and fresh eggs from selected farms which are split by hand and checked one by one.

Cooking: 4/5 minutes

Serving suggestion: Pappardelle are excellent with meat and game sauces such as beef, rabbit, hare, pheasant, wild boar.

The first phase of the production process consists in the mixing of the ingredients at room temperature: durum wheat, water and eggs. The eggs are checked one by one by a workers and split by hand.

During the entire production process the dough is processed at room temperature. In this way the organoleptic quality of raw materials is not altered.

Once the dough has reached the necessary characteristics, it is transferred to another machine, where it is kneaded until it reaches the right consistency. The dough is then pressed by the pasta machine until it gets the right thickness and then cut into the desired shape.

The drying process should not "stress" the pasta. This phase requires in fact a very long time of 70-80 hours at room temperature, when usually it takes only about 50.