M�rke: Pastificio Caponi

Caserecce: short egg pasta extruded through bronze dies from Pastificio Caponi

"Etrusca" caserecce egg pasta is ideal with pesto, amatriciana and 4 cheeses sauce.

The first phase of the production process consists in the mixing of the ingredients at room temperature: durum wheat, water and eggs. The eggs are checked one by one by a workers and split by hand.

During the entire production process the dough is processed at room temperature. In this way the organoleptic quality of raw materials is not altered.

Once the dough has reached the necessary characteristics, it is transferred to another machine, where it is kneaded until it reaches the right consistency. The dough is then pressed by the pasta machine until it gets the right thickness and then cut into the desired shape.

The drying process should not "stress" the pasta. This phase requires in fact a very long time of 70-80 hours at room temperature, when usually it takes only about 50.