A sheet characterized by firmness and softness, two apparently antagonistic qualities, but that true lovers know perfectly. Egg pasta must never be al dente, but soft and at the same time consistent. You can better understand its quality by not cooking it a minute less, if anything a minute more ‘A tip to judge a restaurant: try to order butter and cheese pasta’ This advice from Arrigo Cipriani applies to all good quality pasta; this recipe is naked, it cannot hide anything. 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly ‘al dente’.