Dressing: They are good with sauces of meat, beef, rabbit, game such as hare, pheasant, wild boar.
The processing The dough, composed of Italian durum wheat semolina of the highest quality and Italian fresh barn egg, is mixed in a special machine, called mixer, at room temperature and, once the dough has reached the necessary characteristics is passed to another machine, called grinding machine, where it is compressed until the right consistency to go then to the sheeters. Each step of the sheeter is manually followed with 12-14 repetitions and the thickness of each sheet change depending on the type of pasta that we produce. Infact the thickness is different in each types of pasta for skeins, for drying, for cooking and for keeping the dressing. The drying also is carried out at room temperature for long times, about 48 hours.