Egg Pasta

Marcozzi make pasta the way it has been made in Campofilone since the 15th Century; you add eggs, and lots of them, sometimes even 50% of the quantity of flour. It is then cut by hand and laid on trays. When cooked just a little and flavoured with sauce it is extraordinary.

In Magliano Alfieri in Piedmont the Alfieri pasta producers make pasta in shapes that are true works of art. Seeing it is believing it. The fact that the pasta is also delicious seems to us an important “detail”.


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