Cipriani pasta

This egg pasta is made only with top quality durum wheat and fresh eggs (7 eggs - a proportion of 25% - to every kg of flour). The pasta is dried at low temperatures for a period of 12 hours. It is then rolled out over thirty times using a pasta-making machine invented by Arrigo Cipriani that simulates traditional hand rolling to produce a thin (only 0.6mm) but elastic sheet of pasta. A total of 250 g of pasta will easily serve five people. Available in classic, tomato and spinach-flavoured varieties.
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