The dough, composed of Italian durum wheat semolina of the highest quality and Italian fresh barn egg, is mixed in a special machine, called mixer, at room temperature and, once the dough has reached the necessary characteristics is passed to another machine, called grinding machine, where it is compressed until the right consistency to go then to the sheeters. With the sheeters, that are essentially machines with steel rollers that replace the wooden rolling pin, the dough is rolled at room temperatures up to be so thin that 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 change depending on the type of pasta that we produce. Also, the thickness of the sheet is measured manually how it’s used once, to ensure to each product his own characteristic.
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