Wide ribbon shaped hard durum wheat lasagna shapes with egg pastas, organic, and farro lines. It is extruded through bronze dies and dried for 48 hours.

Almost two inches wide, these ribbons of pasta are cut with a fluted pastry wheel to give it the distinctive curly edge.

Made from only two natural ingredients: Stone-ground duram flour from hard winter wheat and pure spring water.

Air dried for a full 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente

Extruded from hand-carved bronze dies, some of which date back to the 19th century.

Artisinal pasta at its finest