Description
The processing
The dough, composed by corn (70%) and rice (30%) is mixed in a special box and at room temperature and once it has reached the desired cut, the products are brought into the driers.
Drying also takes place at room temperature for a very long time, approximately 48 hours.
The production of our pasta, from dough to packaging is meticulously followed by our women who for years, step by step and manually, take care of every detail to give our products that extra feature: an artisanal production made almost entirely by hand.
Dressing: The Gluten Free Fusilli can be served with sauces made with seasonal vegetables or meet.
The “Pastificio Caponi” is a Tuscan handmade pasta factory that produces dried egg pasta since 1953.
It was born from a small workshop of fresh pasta, around the 1960s it had its first transformation: the small workshop moved in bigger space and became an handmade laboratory of fresh and dried egg pasta sold by the retail and wholesale. In those years, we sold our products in the province of Pisa and in other few provinces of Tuscany.
Subsequently in the year 1980s, the “Pastificio Caponi” transformed itself in a dried pasta laboratory only; till today we produced exclusively laminated egg pasta, and no drawn, following a working cycle almost entirely manual and room temperature, using a drying period about 80 hours and making a properly research of the raw materials.
During these years, the owners have kept the traditional manual working process, by fresh eggs and durum wheat semolina, conducting a working process cycle as similar as possible to the one of homemade pasta. Exactly for this reason we are not able to produce industrial quantities and our products are earmarked to a niche clientele, lovers of good food and the culinary Italian tradition.
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