The dough, made with top-quality durum wheat semolina and fresh eggs, is mixed in a kneader.
Then, through rolling, pasta sheets are obtained. It is important to roll the dough up to 12-14 times through the pasta machine to make the pasta sheets have the right thickness.
This process allows the pasta sheets to preserve the original aromas of the main ingredients used as well as the quality of the gluten and, as a result, the pasta obtained is perfect for absorbing sauces and has a toothsome chew.
This whole process is carried out at room temperature, that is why the rolled pasta has a bright colour, as the pigments in the sheets are thermolabile and are inhibited by high temperatures. Drying is also carried out at room temperature and for a very long time.