This traditional Italian egg pasta is made from a mix of the finest quality semolina wheats available. The dough is carefully blended and the sheet of pasta is kneaded in order to obtain a soft, delicate dough. The sheet of pasta is then cut and hung on specific sticks in frames situated in a slow drying kiln which allows for a slow and natural drying process at a low temperature. The pasta cooks in four minutes maintaining a rough, firm texture that absorbs and retains sauce unlike any other egg pasta. Considered by many to be the finest egg pasta in the world.
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