Lasagne aux oeufs

The dough, consisting of top quality Italian durum wheat semolina and fresh Italian free-range eggs, is mixed in a special mixer at room temperature and, once it has reached the necessary characteristics, it is passed into another machine. called kneading machine that presses the dough until it reaches the right consistency to be able to pass to the dough sheeter. With the dough sheeters, essentially machines equipped with steel rollers that replace the wooden rolling pin, the dough is rolled at room temperature until it reaches the ideal thickness to be passed on to the cutters. Each step of the sheeter is followed manually with 12-14 repetitions and the thickness of each sheet changes according to the type of pasta to be produced. Even the thickness of each sheet is measured manually as it was in the past, to guarantee each product its own characteristic. 

Once the sheet is formed, the lasagna sheet is cut and then, through a manual step, give it the desired shape. The drying also takes place at room temperature for a very long time about 48 hours. Once the Lasagna comes out of the dryers it must rest for a certain period of time which varies from product to product and which can be more or less long also depending on the climatic conditions.

The production of our pasta, from the dough to the packaging, is then meticulously followed by our women who for years, step by step and manually, have taken care of every detail to give our products that extra feature: an almost entirely by hand handcrafted process.

Furthermore, pasta, being a laminate processed at room temperature, does not undergo thermal variations during its processing cycle: this allows us not to alter the organoleptic qualities of the raw materials. Our manufacturing process guarantees the preservation of egg proteins and semolina carbohydrates to maintain elasticity, porosity and flavor at the highest levels.