Our artisan egg pasta is made in the Marche region of Italy, using only 100% Italian durum wheat semolina and the finest fresh eggs available. Our egg pasta is expertly rolled using a process reminiscent of the rolling pin method of yesteryear. It is then dried at a low temperature for 18 to 20 hours. The result is pasta of unparalleled quality with a rough yet porous texture that allows sauces to adhere well.

Matelica, Italy