Favuzzi artisanal egg pasta is made in the Marche region of Italy, with nothing but 100% Italian durum wheat semolina and fresh eggs of the best quality. This egg pasta is artfully rolled using a process similar to the ancient rolling pin method. It is then dried at a low temperature for 18 to 20 hours. The result: pasta of an unparalleled quality with a rough, porous texture that helps sauces stick.

Distinctives attributes: The excellence of Favuzzi egg pasta begins with the high-quality ingredients used: only coarse semolina and fresh Grade A eggs. The kneading phase is carried out using simple technology, similar to what’s used at home but on a slightly larger scale. When it comes to egg pasta, the dough is of utmost importance: this one is rough and tough. Moreover, it undergoes an exclusive patented process, which does not include any mechanical pressing, to eliminate thermal stress and preserve its flavour and aroma. Each phase is carefully supervised and controlled by experienced pastry chefs and carried out under perfect hygienic conditions, far exceeding the strict standards required by law.

Origin: Matelica, Italy

Artisan: Favuzzi artisan’s roots stretch from the Sibylline Mountains all the way to the sea, amidst an endless series of rolling hills. Over time, the area’s history and gastronomic culture have become sources of pride. their craftsman has the soul and experience that can only come with time, and in just over twenty years, his expertise has become the reference for Italian egg pasta.

About Favuzzi

For generations, the Favuzzi family has lived according to the rhythm of the harvests near the Adriatic coast, in Italy. Michel Favuzzi, their founder, discovered the family's olive growing tradition through his uncle Damiano during a trip to Europe. It is worth noting that food is part of every conversation with the Favuzzis. Each family member is deeply attached to the land, passionate about doing things well, and focused on quality over high yield. Damiano is both a chef and an agricultural producer; it was he who encouraged his nephew to import an extra virgin olive oil bearing a protected designation of origin (PDO). This oil, produced by the oil cooperative most Favuzzi family members belong to, marked the beginning of the adventure.