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Pasta is divided into two groups : the fresh and the dry one. In Campania the cult of pasta has been passed down through the generations. To this day it is possible to find a large range of fresh pasta among which the fusilli al ferretto and the Neapolitan fusilli are famous all over the world. Both the fresh and the dry pasta can be with eggs. They are produced exclusively with durum wheat semolina and the addition of 4 hen eggs, without shell, for a total weight not lower than 200 g. for each Kg. of durum wheat semolina. Tagliatelle, lasagne, pappardelle and other shapes are part of the egg pasta. The cooking of this type of pasta is extremely short and to lengthen it, it would mean to damage the aroma and the fragrance of the ingredients.
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