Caponi Egg Tagliolini
- Egg Tagliolini
- Tagliolini all'Uovo
- Size: 8.82 oz (250 g)
- Ingredients: durum wheat semolina, eggs
- Product of Italy
- Free shipping!
Would you like to receive this product regularly? Learn more about Auto-Reorder.
The dough, from Italian durum wheat semolina of the highest quality, and Italian fresh farmyard eggs, split by hand, and rigorously inspected by a quality controller, are mixed at room temperature. Once the dough has reached the necessary characteristics, is passed to a grinding machine, where it is compressed until it reaches the right consistency to go then to the sheeters. These are, essentially, machines with steel rollers that replace the wooden rolling pin, where the dough is rolled at room temperature until it is thin enough so it can be then passed to the cutters. Each step of the sheeter is manually followed with 12-14 repetitions, and the thickness of each sheet changes depending on the type of pasta. Also, the thickness of the sheet is manually measured, as once upon a time, to ensure each product's characteristics. In fact, the thickness is different for each type of pasta.
After passing the sheet through the appropriate cutter, the skeins are made manually and placed on the drying frames. The drying is also carried out at room temperature for long times, about 48 hours. Once the pasta comes out of the dryers, it has to rest for a certain period of time which varies from product to product and, also, according to weather conditions.
The production of Caponi pasta, from the dough to packaging, is meticulously followed, manually, step by step. They take care of every detail, to give their products that extra characteristic: an artisanal processing made almost entirely by hand.
This curated process ensures no alterations to the organoleptic quality of the raw materials, as well as the best flavor.
Recommendations for use: They are enhanced by a good white or black truffle.
You may be also interested in:
QUESTIONS & ANSWERS
Have a Question?
Be the first to ask a question about this.
We Also Recommend