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Caponi Egg Tagliatelle

Caponi

  • $ 1125

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  • Size - 8.8 Oz (250 g)
  • Ingredients: durum wheat semolina, eggs (23%).

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The Pastificio (pasta factory) Caponi was born in Pontedera, Tuscany in 1953 as a small shop of fresh egg pasta. Headed by two brothers, Andrea e Alessandro Tagliagambe, Caponi only use durum wheat flour, because of the high protein content, and fresh eggs, split by hand and rigorously inspected by a quality controller. The drying is the most important phase of the production process. During this phase Caponi takes special precautions to allow the dough to gently reach perfection. Distinguishing themselves from other pasta makers, Caponi gives the pasta 70-80 hours of drying time at room temperature. This permits them to not to alter the flavour, texture, or aroma of the pristine dough.

Serving recommendations: they are great with any kind of condiment, from meat to vegetables or simply with a line of extra virgin olive oil and Parmesan cheese.

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