Caponi Egg Pappardelle - 250g

The Caponi pasta factory was founded in Tuscany 1953.  Headed by two brothers, Andrea e Alessandro Tagliagambre, Caponi only uses durum wheat flour, because of its high protein content, and fresh eggs, split by hand.  They take special precautions during the drying phase, allowing the pasta 70-80 hours of drying time at room temperature.

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