CHITARRA

CAPONI

Tuscany, Italy

Tuscan artisan pasta factory producing dried egg pasta since 1953.

 Type of pasta: Egg pasta

 Cooking time: 5 minutes

 Packaging: 250 and 500 g

 Seasoning: This type of egg pasta is indicated with vegetable sauces or simply with extra virgin olive oil and parmesan.

The treatment

The dough, made from the highest quality Italian durum wheat semolina and fresh Italian eggs from free-range hens , is mixed in a special machine, called a mixer, at room temperature and, once the dough has reached the necessary characteristics, it passes to another machine, called a crusher, where it is compressed to the appropriate consistency and then passed to the rolling mills. With sheeters, which are essentially machines with steel rollers that replace the wooden rolling pin, the dough is rolled out at room temperature until it is so thin that it can then be passed to the cutters. Each step of the sheeter is followed manually with 12-14 repetitions and the thickness of each sheet changes depending on the type of pasta we produce . In addition, the thickness of the sheet is measured manually as it is used, to guarantee each product its own characteristic.

In fact, the thickness is different for each type of pasta for skeining, for drying, for cooking and for preserving the seasoning. After passing the sheet through the appropriate cutters and giving the cut of the pasta to be produced, the skeins are manually manufactured , which will then be placed on the drying frames . Drying is also carried out at room temperature for long periods, approximately 48 hours. Once the pasta comes out of the dryers, it must rest for a certain period of time which varies from one product to another and can be longer or shorter depending on climatic conditions.

Then, the production of our pasta, from the dough to the packaging, is meticulously followed by our women who for years, manually step by step, take care of every detail to give our products this additional characteristic: an artisanal treatment carried out almost entirely by hand .

In addition, since the pastes are a laminate worked at room temperature, they do not undergo thermal variations during their manufacturing cycle. This allows us not to alter the organoleptic quality of the raw materials. Our working process ensures the preservation of egg proteins and flour carbohydrates to maintain elasticity, porosity and flavor at the highest level.

This product is not in our warehouse, so it could take a maximum of 7 days for the manufacturer to deliver it to us. Then we deliver it to you. A slight delay may occur if this product is part of your shipment.