The Egg Taglierini of the Artisan Pastificio Caponi are the best-selling
and widely distributed format being versatile with every seasoning. In
fact, the little pasta factory Pastificio Caponi in Pontedera, Tuscany,
produces a few kilograms of pasta a day to maintain absolute quality
levels that guarantee an authentic flavor and excellent digestibility.
Its roughness of the paste is obtained by artisan drawing and drying at
room temperature, giving the dough an ideal surface for the seasonings
to adhere. The taste is authentic and hearty thanks to the selected raw
materials. Italian fresh free range eggs and durum wheat semolina of
superior quality are the only ingredients and are processed slowly and
at low temperature. The bright and seductive color immediately arises
when raw and becomes even brighter after cooking. From meat ragout to
fish sauces, the egg pasta of the Pastificio Artigianale Caponi
match with any seasoning, exalting their flavors thanks to their tasty
and balanced flavor.
Add an ample of amount of fresh cold water to a large pot
Add enough salt to the water to give it flavor
Taste the pasta at the first cooking time indicated.
Cooking time: 7 / 8 minutes.
Caponi pasta is carefully hand-crafted using only the best ingredients.
- Each stage of the production process is meticulously controlled by the
- The long drying time, 70 to 80 hours at room
temperature, is a distinguishing characteristic of Pastificio Caponi,
and ensures the organoleptic quality of the dough is not altered.
result is a pasta with a rich color, a beautiful smooth and velvety
texture and an exquisite, rich flavor.
- Pasta Caponi is for the gourmand
who values good taste and Italian culinary traditions.
Enjoy al dente. Please donít overcook.