Telaio Pasta all'uovo

Only the best egg semolina pasta from Cerreto D'Esi.

Premiata pasta: drying lasts an average of around 30 hours for pasta of semolina and about 20 hours for the egg one. Through ventilation cycles at low temperatures, we gradually extract humidity from the pasta so as not to alter its structure, keeping the organoleptic and nutritional characteristics of the product intact.

Pasta all'Uovo