THE GOOD
ITALIAN PASTA

Cavallari, from nature to pasta, introduces you its tagliatelle, tagliolini, fettuccine and pappardelle of durum wheat flour and eggs.
Homemade products, inspired to the best Italian gastronomy, preservatives and additives free.
Enjoy it according to the regional recipes, or following your own tastes.

PRODUCTION

Do you know how we make our pasta? There are a few simple steps to follow in order to enjoy Cavallari’s pasta on your tables.

DOUGH

First, we make the dough with durum wheat flour, fresh pasteurized eggs and water.

ROLLING

After resting, the dough is ready for the rolling. This process not only gives the pasta its proper thickness but also makes it rough.

PASTEURIZATION

After the rolling process, the dough now passes to pasteurization to guarantee the pasta a long storage time.

DRYING

Now our pasta must rest and dry slowly to reach the typical taste of egg’s pasta.

PACKAGING

Now we are ready to pack our pasta in different formats for future distribution. From Italy to the World.

Play

Our pasta is made with top quality durum wheat semolina, essential to give the right consistency and flavor to the product

DURUM WHEAT

We only use first choice eggs. An excellent raw material is essential for a good finished product

FRESH EGGS

Water, at the right temperature and in the right amount, is vital for the success of a good product. Few high-quality ingredients for an assured result

WATER

PASTA CAVALLARI

FROM NATURE TO PASTA

CONTACTS