Welcome to the site of Pastifico Caponi

Our pasta factory is a little workshop placed in the historical center of Pontedera. Since more than 40 years we are producing our egg-pasta using Canadian durum wheat and fresh eggs from selected stock farms, working nearly completely manual; in fact 5 persons, owners included, manage to produce up to a maximum of 170 Kg pasta a day. During the production, this pasta does not endure thermal variation; we work the pasta in the temperature of the environment because it's laminated pasta, and the dough joins the final cutting machine like it was kneaded. Last but not least, the pasta gets dried in special boxes during a slow process (ca. 70/80 hours) at low temperatures (25/30 degrees Celsius). All this transforms the simple but noble primary ingredients in to the PASTA ALL'UOVO CAPONI.