How we work

Every stage of processing, from the dough to the packaging, is made with craftsmanship and respect for tradition. Discover how we turn selected ingredients into a pasta with an authentic taste.

Inside our pasta

The production of Cavallari pasta is distinguished by the care and attention to detail in every stage of the process, from the selection of raw materials to the final packaging. Each step is designed to ensure a superior product, bringing an authentic and genuine experience to the table. Here is an overview of the main steps:

Dough

Durum wheat semolina, fresh eggs and water mixed for a smooth and elastic dough.

Rolling

With multiple passes per cylinder we guarantee the right consistency and resistance in cooking. The lamination also ensures porosity necessary to retain the sauces.

Manufacturing

From the pastry to the skein, expertly produced by our pasta makers. Format that guarantees excellent drying and stability. 1 skein = 1 portion.

Drying

Guarantee of an artisanal method. Long drying inside static dryers for a great taste and consistency. Low temperatures to not alter the properties of the dough and to preserve taste, texture and porosity.

Packaging

Product protection and careful selection of formats, from 250gr for the gourmet line to 500gr for the catering. Manual packaging to ensure the quality of our product.

Quality ingredients

At the basis of all our production is the commitment to the selection of raw materials. We use first quality durum wheat semolina to ensure the right texture and authentic taste of the pasta. The fresh eggs we use are carefully selected, to give the pasta a unique richness of taste. The water is precisely dosed to ensure that each ingredient blends perfectly without altering the final result.

FAQ

Everything you want to know about our pasta (and not only).

We know how important it is to choose well what we bring to the table. That’s why we have collected here the questions that are asked most often: from the quality of raw materials to the processing of pasta, through sustainability and the best combinations. If you also want to know more about the world of Pasta Cavallari, you are in the right place.

Yes, we use only carefully selected ingredients from Italian suppliers.

The difference lies in the method of processing the dough.

  • The laminated dough is laid out as if it were a rolling pin: it is thin, smooth and perfect for formats like tagliatelle or lasagne. It is ideal for those looking for a delicate consistency and perfect hold of cooking.

  • The drawn dough, instead, passes through bronze dies that give it a rough surface, perfect for holding the sauce. It is the most used method for formats such as fusilli, rigatoni or spaghetti.

We are aware of the impact that every productive gesture can have on the environment, and this is why we strive to improve every day:

  • We choose certified suppliers, attentive to sustainability throughout the supply chain.

  • We use recycled or recyclable materials, where possible, for packaging.

  • We produce using renewable sources for more than 50% of our energy needs, minimising emissions.

Our goal? A good pasta for those who eat it and for the world that hosts it.

Here are some ideal combinations:

  • Tagliatelle: versatile and loved, they are perfect with meat sauce, mushroom sauces, or even a simple butter and sage.

  • Fettuccine: slightly wider, they go well with creamy cheese sauces, cream and ham, or artichoke seasonings.

  • Tagliolini: thin and delicate, they give the best of themselves with light sauces, such as lemon and pepper, truffle, or in broth.

  • Pappardelle: large and full-bodied, they hold important sauces, such as wild boar ragout, hares or porcini mushrooms

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