The entire process of this delicately made fresh egg pasta using the traditional slow-drying method. Caponi pasta is carefully handcrafted using the best durum wheat semolina and fresh eggs that are delivered daily.
The long drying time (70-80 hours at room temperature) is a distinguishing characteristic of the Pastifico Caponi. It produces beautiful egg pasta, rich in color and flavor, with a smooth, velvety texture. Only a limited production quantity of 200 kg is made per day.