Egg Pasta

For a good egg pasta the secret is the freshness of the ingredients combined with the high number of eggs: it takes as many as five for every kilo of durum wheat semolina. This is the traditional recipe of Chelucci, which has been handed down since 1912.

Even today in the pasta factory the egg pasta is produced following the same recipe: lasagne, torchietti, farfalle, garganelli and then the skeins of long pasta, which are nested by hand and packaged in a traditional way.