Egg Pasta
The taste of tradition is the fundamental ingredient of our egg pasta. The best Italian wheat, 8 eggs for every kg of flour and the same careful and patient processing method to bring life to pasta and pasta for soups that are perfect in taste and consistency.
Long egg pasta
Faithful to the flavors and characteristics of traditional products, our nests stand out for their rough and porous surface, like that of homemade pasta.
Speciality egg pasta
The shapes of traditional recipes, perfect for gourmet dishes and recipes, are capable of enhancing flavors and, thanks to their shape and texture, of amazing and delighting the palate.
Speciality egg pasta
The shapes of traditional recipes, perfect for gourmet dishes and recipes, are capable of enhancing flavors and, thanks to their shape and texture, of amazing and delighting the palate.
Egg pasta for soups
Made according to the same recipe as the generous and rigorous long egg pasta, our egg pasta for soups is perfect for giving dishes the unmistakable flavor of tradition and for creating tasty soups, vegetable and legume-based soups.
The only ones with a 100% transparent supply chain.
In the hinterland of the Marche region, the gentle breeze of the Adriatic Sea blends with the pure air and the genuine soil of the Sibillini Mountains. This is where La Pasta di Camerino is made, as rough and porous as homemade pasta, lovingly produced with due respect for the finest methods of craftsmanship.