Egg Pasta

A whopping 5 eggs for every kilogram of hard wheat semolina.

For a good egg pasta, the secret is the freshness of the ingredients combined with the high number of eggs: five eggs are needed for every kilogram of hard wheat semolina. This is the traditional recipe of Pastificio Chelucci, passed down since 1912.

The Secrets of Pasta Chelucci's Quality

Even today, at Pastificio Chelucci, egg pasta is produced following the original 1912 recipe: lasagna, torchietti, farfalle, garganelli, and then the long pasta skeins, which are nested by hand and packaged in an artisanal manner.