PASTIFICIO CAPONI

The Pastificio Caponi is a Tuscan pasta factory, headed by two brothers, Andrea e Alessandro Tagliagambe. The factory produces dried egg pasta, making a meticulous research of raw materials of the highest quality. To make our pasta we use only the Canadian durum wheat flour, because it is the best flour thanks to his high intake of protein, and fresh eggs, split by hand and rigorously controlled one by one by a special operator. The drying is the most important phase of the production process and it distinguishes the Pastificio Caponi from the other pasta factory, in fact it takes a very long time of 70-80 hours and a room temperature. This permits to us not to alter the organoleptic quality of the dough