Cipriani pasta is haute cuisine, considered the best in the world, made with 75% durum wheat semolina and 25% fresh eggs. Cipriani Food was established in Venice in the mid-1980s. He started out as a baker, pasta and dessert maker in his restaurants. The needs of customers make them market these products. Its production process is unique. The unique quality is attributed to the pasta press designed by Arrigo Cipriani, which allows the pasta dough to be processed more than 30 times, simulating the manual action of a rolling pin, to produce ultra-elastic pasta with a thickness of only 0.6 mm. This means that just 250 grams of the product can provide 5 servings. Ingredients: Durum wheat semolina, water. Average nutritional information per 100 grams: Energy value/Calories: 1534KJ/362Kcalg Fat: 1.5g Of which saturated fatty acids: 0.3g Carbohydrates: 3.1g Of which sugars: 2.9g Proteins: 12.5 g Salt: 0.01g

Cipriani pasta is haute cuisine, considered the best in the world, made with 75% durum wheat semolina and 25% fresh eggs.

Cipriani Food was established in Venice in the mid-1980s. He started out as a baker, pasta and dessert maker in his restaurants. The needs of customers make them market these products.

Its production process is unique. The unique quality is attributed to the pasta press designed by Arrigo Cipriani, which allows the pasta dough to be processed more than 30 times, simulating the manual action of a rolling pin, to produce ultra-elastic pasta with a thickness of only 0.6 mm.

This means that just 250 grams of the product can provide 5 servings.

Ingredients: Durum wheat semolina, water.

Average nutritional information per 100 grams:

Energy value/Calories: 1534KJ/362Kcalg

Fat: 1.5g

Of which saturated fatty acids: 0.3g

Carbohydrates: 3.1g

Of which sugars: 2.9g

Proteins: 12.5 g

Salt: 0.01g