Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Yellow flour Bramata 1 kg. - Molino Filippini
Ingredients: durum wheat semolina, whole fresh eggs 33.4% Net weight: 8.8oz/250gr. Boiling Time: 2 minutes, Serves: 4/5
Rubatà with Taggiasca olives 200 gr. - Mario Fongo
Aglio, olio, peperoncino 156 ml. - L'albero dei golosi
Ligurian sauce with basil, garlic and pine nuts. Ideal for seasoning pasta, seasoning soups