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CHOOSE WHAT YOU WOULD LIKE TO MAKE

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Fusilli

Fusilli are a type of curly pasta, typical of southern Italian cuisine. The particular shape makes them suitable for different types of sauces, although the best combination is with fresh seasonal vegetables.

Maccheroni

Maccheroni are short, cylindrical, hollow pasta with a ribbed surface, suitable for absorbing sauces and adding a rich and strong taste to dishes.

Maccheroncini

Maccheroncini are small, short, cylindrical, hollow pasta with a ribbed surface. They are suitable for strong condiments and absorb sauce perfectly.

Rigatoni

Rigatoni are a short pasta, originating in Rome, with a large diameter, a hollow, cylindrical shape and a ribbed outer surface. Rigatoni perfectly absorb the condiment over their entire surface in a triumph of taste.

PREPARING THE PASTA

The ingredients

500g common wheat “00” flour
5 whole eggs and water up to a total of 250g

For tastier pasta, we suggest using a mix of 250g common wheat “00” flour and 250g durum wheat flour (semolina)”

STEP 1 - THE DOUGH

Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. Remove the dough from the bowl and place it on a table, lightly dusted with flour.

STEP 2 - THE PASTA

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer. Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.