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Special durum wheat flour is carefully  selected and blended with non GMO, fresh whole eggs. Processing proceeds very slowly using bronze dies and cast iron rolls. The sheet obtained is rough and porous, ready to be pulled and cut into various forms and sections. The pasta cuts thus obtained are then "combed" manually on the back of a knife, and laid on the typical sheet of white paper, folded by hand, and placed on wooden frames and left to dry for 24-36 hours at low temperature.

Spinosi Egg Pasta

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