Maccheroni al Pettine

Maccheroni al Pettine Artisan pasta made with carefully selected raw materials. Only eggs from free-range barn farms that guarantee animal welfare are used, while the semolina comes from southern Italy, where the grains are amber-yellow in colour and have very high protein and nutritional values. The semolina is still processed as it was 100 years ago, only with more advanced technology; bronze dies are used, which enhance the final rough texture, also thanks to the slow, low-temperature drying. The shaping machines, built and patented by Pastificio Ferrari itself, guarantee a unique and inimitable product in terms of the thickness of the pasta sheet, colour, shape, ridging and above all flavour. They are one of the specialities of Emilian gastronomic tradition, in particular of the province of Modena. Prepared with a dough of flour and eggs, they are made by hand from small squares of pasta sheet, rolled diagonally around a small stick and passed over the characteristic comb, a tool that gives the pasta its unmistakable ridges. The result is a shape that wraps around the sauce, with a rough, grooved surface, perfectly able to gather and hold condiments. Full of character, they pair wonderfully with meat ragù, sausage sauces, mushrooms and traditional recipes, offering an authentic experience that tells of history, craftsmanship and the flavours of the Emilian region.