Two Italian traditions, two dough logics
Italy does not have a single pasta tradition. In many northern regions, fresh egg pasta developed around a soft dough rolled into sheets and then cut or filled. In the South, another major family is based on durum-wheat semolina and water, with elasticity relying largely on the gluten network created during mixing. Discover our fresh pasta →
Gragnano: a landmark tradition of semolina and extrusion
The Pasta di Gragnano PGI tradition in Campania is a clear example: its specification is based on durum-wheat semolina and water, shaped by extrusion through a die and then dried. It is different from our method, but belongs fully to the history and culture of Italian pasta. Discover Pasta di Gragnano PGI ↗
At Pasta Piemonte: eggs, rolling and cutting
At Pasta Piemonte we work with another family: our long egg pasta. Egg enriches the dough and contributes to its structure, while gluten remains essential to elasticity. We progressively roll the dough into sheets and then cut it into formats such as tagliatelle, tagliolini or pappardelle. Discover our craftsmanship →
Extrusion and rolling tell different stories
Extruded pasta is pushed through a die that gives it shape. Rolled pasta is flattened into sheets and then cut. Both methods can be artisan; they simply reflect different ingredients, traditions and techniques. Discover the pasta-maker craft →