Tips and FAQ
Would you like to learn more about our pasta, sauces and other products? We have compiled a list of frequently asked questions for you. Please don't hesitate to contact us should your question not feature in the list.
The quality of the pasta depends highly on the type of wheat used. We only use the best durum wheat semolina for the production of our pasta. The use of eggs in pasta dough is mainly intended to give the pasta a more firm structure. And as far as whether or not to use eggs in the pasta dough, we actually follow the Italian culture.
In Northern Italy, people mainly eat pasta with egg such as tagliatelli and filled pasta: for obvious reasons these need a firmer structure. In the south of Italy, people mainly eat pasta without egg (spaghetti, penne, serpentini).