Ever since the beginning, the Agnesi sailboat has travelled to the most distant seas in search of the finest durum wheat. It’s story goes back to almost 200 years and today it repeats itself in the search of the best durum wheat.
The mix of the best grains with fresh Italian eggs from free-range hens ensures a very high quality product
The dough is rough and thick, able to retain the condiments perfectly and to keep it cooked al dente.
The result is an egg pasta that represents the best of the Italian tradition: a perfect balance of taste and consistency.