Our artisanal egg pasta is made in the Marche region of Italy, with nothing but 100% Italian durum wheat semolina and fresh eggs of the best quality. Our egg pasta is artfully rolled using a process similar to the ancient rolling pin method. It is then dried at a low temperature for 18 to 20 hours. The result: pasta of unparalleled quality with a rough, porous texture that helps sauces stick. Distinctives attributes; The excellence of our egg pasta begins with the high-quality ingredients used: only coarse semolina and fresh Grade A eggs. The kneading phase is carried out using simple technology, similar to what’s used at home but on a slightly larger scale. When it comes to egg pasta, the dough is of utmost importance: ours is rough and tough. Moreover, it undergoes an exclusive patented process, which does not include any mechanical pressing, to eliminate thermal stress and preserve its flavour and aroma. Contains: Wheat, Eggs. May contain: Soy, Mustard.