01
Artisan pasta
Pappardelle
Wide, porous and generous: the perfect shape for traditional Tuscan sauces.
- Character
- Wide and porous
- Best with
- Ragù and rich sauces
- Availability
- Ask in our workshop
The heart of our pasta workshop
Our
pasta.
Flour, eggs and time. A few carefully selected ingredients, transformed by our hands every day.
The way it used to be
Every shape
tells of a gesture.
Authentic pasta is never rushed.
We knead, roll and shape at a slow pace. The surface stays porous, the texture firm and the flavour just like homemade pasta.
Artisan process
Kneaded, rolled and shaped every day in our workshop.
Selected ingredients
Flours and eggs selected for flavour, porosity and an excellent bite.
Born in Pitigliano
Pasta rooted in the flavours of Maremma and home cooking.
Our shapes
A pasta for
every story.
Classic shapes, local specialities and distinctive doughs: a selection that changes with the seasons and the inspiration of our workshop.
01
02
Artisan pasta
Pitigliano pici
Thick and firm, made with the age-old gesture of hand-rolled pasta.
- Character
- Thick and firm
- Best with
- Aglione, wild boar and truffle
- Availability
- Ask in our workshop
03
Artisan pasta
Gigli
An original shape designed to hold the sauce and every bit of flavour.
- Character
- Distinctive and sauce-hugging
- Best with
- Creamy sauces and ragù
- Availability
- Ask in our workshop
04
Artisan pasta
Tagliatelle
Egg pasta at its most authentic: pleasantly rough and perfectly firm.
- Character
- Rough and thin
- Best with
- Porcini mushrooms and ragù
- Availability
- Ask in our workshop
From our workshop
Shapes that change.
The same care remains.
Specialities, doughs and techniques tell the story of a living workshop, where every creation follows its own rhythm.
Workshop specialities
Crepe saccottini
Small parcels made by hand, closed one by one and finished with a green pasta ribbon.
Special creations
Doughs and shapes
Colours and shapes change with the seasons and the inspiration of our workshop.
Slow processing
Towards drying
Fresh pasta is arranged on the racks that will enter the dryer, ready to continue its slow production process.
From our workshop
Flour. Eggs.
Hands. Time.
- The dough
The ingredients come together slowly until the dough is soft, elastic and even.
- The pasta sheet
Rolled with care to keep a porous surface that embraces and holds every sauce.
- The shape
Cutting completes the craft and gives each pasta its character: pappardelle, tagliatelle, gigli, pici and seasonal specialities.
From our kitchen
Store it with care.
Serve it at its best.
A few simple steps help preserve its texture, aroma and ability to embrace the sauce.
Storage
Fresh pasta deserves care
Keep fresh pasta refrigerated in its original packaging and always follow the instructions on the label.
Cooking
Taste it—do not rush
Use plenty of salted water and maintain a gentle boil. Taste during cooking and follow the instructions on the packaging.
Sauce
Bring pasta and sauce together
Warm the sauce slowly and finish in the pan with a little cooking water, without overpowering the flavour of the pasta.
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