Craft processing

All our pasta is meticulously crafted with attention to detail. We use only carefully selected semolina from Tuscany, ensuring a product of the highest quality and the freshness of all the ingredients used.

But we don't stop there. After the production process, our pasta is slowly dried at low temperatures. This gentle method allows us to preserve the sensory characteristics of the pasta, maintaining its taste and texture.

Each pasta shape requires specific treatment during drying to ensure perfect drying, ready to provide an extraordinary culinary experience.

Every bite will be an explosion of flavors, with a melt-in-your-mouth texture, ready to delight even the most discerning palates.

Don't miss the opportunity to taste our specialties: from egg pasta to spelt specialties, from ancient grain pasta (with semolina selected by the Ancient Grains Association in Tuscany) to classic durum wheat pasta. All our formats are crafted with care and passion.

Discover the excellence of taste and quality!

Elements

PASTIFICIO CHELUCCI

Bronze drawn pasta

The pasta of the Chelucci pasta factory is kneaded exclusively as it once was, with and drawn with bronze dies, which give the product the right roughness, while maintaining the organoleptic characteristics and the totally natural taste of homemade pasta.

PASTIFICIO CHELUCCI

Low temperature drying and hand packing

The drying takes place on frames placed in wooden cells at low temperatures (30 ° -35 °), for longer or shorter periods depending on the format. The packaging of special formats is made entirely by hand, to give that unique and inimitable aspect to the product.

PASTIFICIO CHELUCCI

Egg pasta as it used to be

And for egg pasta, the pasta makers of the Pastificio Chelucci still follow the traditional recipe: 5 fresh eggs per kilo of durum wheat and long skeins of pasta the nests must be made strictly by hand.