Pastificio Caponi is a Tuscan artisan pasta factory, which has been producing dried egg pasta since 1953. The company produces exclusively laminated pasta, following an almost entirely manual processing cycle and carrying out a meticulous search for raw materials. The dough consists solely of durum wheat semolina and Italian eggs.
The entire process is carried out at room temperature with a drying that lasts about 48 hours.
Even gluten-free pasta, consisting of corn and rice flour, is produced through a mostly manual process and at room temperature.