- Flat, four-by-seven inch sheets create the typical lasagna of northern Italy.
- Made from only stone-ground duram flour from hard winter wheat and pure spring water, with the addition of fresh egg yolks.
- Air dried for a full 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente
- Extruded from hand-carved bronze dies, some of which date back to the 19th century.
- Artisinal pasta at its finest
