La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina. But our processing methods are what make our product unique: to keep to grandmother’s original recipe we use 33% egg in every mixture, extrusion through brass dies, essential for obtaining a rich and porous pasta, and we guarantee slow drying at low temperature, so the flavour of the pasta remains unaltered.
This is how we provide a top quality product, that goes well with any type of sauce and which will give your special moments an unforgettable taste.
Our quality in three points:
only first extraction durum wheat semolina, category A fresh eggs (33% in every mixture), no water or additives.
extrusion through bronze dies to obtain a rich and porous pasta able to absorb the sauce better.
slow drying (22 hours) at low temperature to ensure the flavour and quality of the pasta remains unaltered.