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Preparing egg pasta in Italy is a ritual, especially in the region of "Marche". As a child, Luciana Mosconi learned to pull the dough from her mother. As she grew, so did her mastery, and she created delicious, varied, tasty recipes. Towards the end of the 1980s, Luciana opened a homemade pasta shop in Matelica, in the heart of Le Marche. That is where the true story of Luciana Mosconi, Lady Tagliatelle, began.
Nothing has changed in our pasta factory, other than the production capacity. A proverb from Le Marche goes: “Even haste takes its time”. That’s why we only use the best wheat and the freshest eggs. We work with a “double dough” and “pull” it gently, without mechanical pressing, to avoid shocks that could alter the taste and fragrance of the raw materials. Finally, we subject it to a very slow drying process, which lasts more than 24 hours. This a rough, tenacious and marchigiana dough that enables seasonings, the great sauces of Italian cuisine and the flavors of international cuisine to come together perfectly.
Net content: 250gr/8.8oz
Product of Italy
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