La Spaghettata
Craftsmanship is at the core of our identity. Our team is passionate about creating artisanal and authentic food, and we leave no stone unturned to achieve perfection. While the quantities may have evolved, the art of making our pasta remains unchanged. From the smallest manual devices to the biggest electrical machines, we ensure that every step of the process is executed with utmost precision and care.
La Spaghettata was born utilising the renowned "Nonna Pappera" from Imperia, a diminutive yet robust trafilatrice that could accommodate up to 1.5kg of dough. As our business expanded, we procured a larger trafilatrice with an 8kg capacity and supplemented it with a 42cm-wide sfogliatrice to facilitate the creation of our exquisite puff pastry.
We are dedicated to the quality of our pasta, which is bronze extruded and finished by hand. Our Agnolottis and Raviolis are also filled and closed by hand.
