Artisan Tajarin

Our Tajarin is made the old-fashioned way, starting with pasta dough and not industrially extruded, to preserve the product's authenticity. The dough is slowly drawn using a bronze die, giving the pasta the perfect roughness. The taglioli are then hung by hand on canes and left to dry for 15-18 hours, gently heated to enhance their flavor.

We use only Italian durum wheat semolina . Taste the difference!