The Pastificio (pasta factory) Caponi was born in Pontedera, Tuscany in 1953 as a small shop of fresh egg pasta. Headed by two brothers, Andrea e Alessandro Tagliagambe, Caponi only use durum wheat flour, because of the high protein content, and fresh eggs, split by hand and rigorously inspected by a quality controller. The drying is the most important phase of the production process. During this phase Caponi takes special precautions to allow the dough to gently reach perfection. Distinguishing themselves from other pasta makers, Caponi gives the pasta 70-80 hours of drying time at room temperature. This permits them to not to alter the flavour, texture, or aroma of the pristine dough. Available in four shapes:
Varieties sold separately.
- Pappardelle: Wide, broad noodles. Pappardelle is good with meat sauces, beef, rabbit, or game such as hare, pheasant, and wild boar. Cooks in 4-5 min.
- Tagliatelle: Long, flat noodles that have a thin body like fettuccini. They are defined as "the queens" because they are very good with any sauce. Cooks in 2-3 min.
- Taglierini: Thin and narrow, Taglierini can be made into soup, or dressed with a little butter and extra virgin olive oil. Cooks in 2-3 min.
- Tagliolini: The finest shape of pasta, Tagliolini is enhanced by shavings of a good white or black truffle. Also delicious with a thin sauce of roast drippings. Cooks in 2-3 min.