(pasta factory) Caponi was born in Pontedera, Tuscany in 1953 as a
small shop of fresh egg pasta. Headed by two brothers, Andrea e
Alessandro Tagliagambe, Caponi only use durum wheat flour, because of
the high protein content, and fresh eggs, split by hand and rigorously
inspected by a quality controller. The drying is the most important
phase of the production process. During this phase Caponi takes special
precautions to allow the dough to gently reach perfection.
Distinguishing themselves from other pasta makers, Caponi gives the
pasta 70-80 hours of drying time at room temperature. This permits them
to not to alter the flavour, texture, or aroma of the pristine dough.
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.