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and fresh eggs
Unlike dark soy sauces
They’re equally great torn into soups
Weight: 5lb bag per order
a technique designed to preserve freshness and quality
Caponi Egg Tagliatelle - 250 g. Solex and fresh eggsThe Caponi pasta factory was founded in Tuscany 1953. Headed by two brothers, Andrea e Alessandro Tagliagambre, Caponi only uses durum wheat flour, because of its high protein content, and fresh eggs, split by hand. They take special precautions during the drying phase, allowing the pasta 70 80 hours of drying time at room temperature.
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