Traditionally made by the 2nd generation “Mastro Pastaio" in Fara San Martino. Small batches using manual and traditional methods. Verdi spring water and the finest durum wheat semolina. Finest tastes of pure craft devotion. Dried and rolled on beech wooden frames. Ribbons with golden eggs for winding through a variety of meat and vegetables. Or the simple touch of tomato and basil.