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Dried egg pasta has a wonderfully soft texture and rich flavour that's completely different to regular non egg pasta. Spinosi have been perfecting this craft for nearly 100 years, still hand-making the pasta in the traditional ways.
The key to good pasta lies in sourcing the best quality Durum wheat semolina and fresh eggs as well as slow drying the bronze extruded pasta for at least 24 hours.
Cook this pasta for just 1 minute in salted boiling water
Allergens: GLUTEN, EGG
Ingredients: Durum wheat semolina, fresh eggs (33.4%)