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Traditional Pasta

And here is the traditional tajarin pasta realized still with the cutting action and not by extrusion (such as in the industrial productions) so as to maintain the characteristics of a time when the sheet was cut by hand. The dough is extruded with the extruder slowly to bronze to guarantee the correct roughness to the pasta. After the noodels are placed by hand to dry on the barrels, where they rest for 15-18 hours accompanied by a moderate heat.
We use only Italian semolina; feel the difference, we are confident that you will return.

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Showing 1 - 12 of 78 items