The Pastificio Caponi, the Caponi pasta factory is located in Tuscany and headed by two brothers, Andrea and Alessandro Tagliagambe. The factory company produces dried egg pasta, making a meticulous research of raw materials of the highest quality.

They use only the Canadian durum wheat flour, because it is the best flour thanks to his high intake of protein, and they use fresh eggs, split by hand and rigorously controlled one by one by a special operator. The Pastificio Caponi pursues a production process that is as close as possible to that ancient tradition of making pasta and add a modern twist. Caponi is not a mass producer; they produce for you, the person who loves tradition and good taste.

When you cook the pasta you should break the skein into two, in order to facilitate the winding with a fork, and you should not completely drain the cooking water but keep two spoons to add to the pasta to prevent sticking.

We have three Caponi pastas of their luxury line; packed in beautiful black boxes with a window that shows the pasta that these boxes hold. You can chose Tagliatelle, approx. 6 mm or 0.2 inches in width, this pasta goes with any sauce; Tagliolini, approx. 3 mm or 0.1 inches in width and Taglierini, again half the width of the Tagliolini and thus great in soup or just dressed with some butter and extra virgin olive oil.

Each box contains 0.55 lbs. or 250 grams.