A sheet characterized by firmness and softness, two seemingly antagonistic qualities, but which true lovers know perfectly well. Egg pasta should never be al dente, but soft and at the same time consistent. You can better understand its quality by not cooking it a minute less, or even a minute more "Tip for judging a restaurant: try ordering pasta with butter and cheese" This advice from Arrigo Cipriani applies to all good quality pasta; this recipe is naked, it cannot hide anything. 1 kg of the best quality durum wheat semolina 7 fresh eggs worked with precision, energy and patience More than 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a fine and velvety mouth leaf, which in a few minutes of cooking becomes generous and perfectly 'al dente'.
