Spinosi egg pastas are produced using a very unusually high percentage of eggs. Additionally the eggs are not pasteurized or frozen which we learned is not normal practice.
And get this – the eggs are cracked by hand. Seriously. This is not industrial pasta. We are talking eggs and flour – nothing else is added. There are no preservatives, turmeric, artificial dyes or other ingredients.
Hold on, there is more to the story. They use 10 eggs per kilo (a kilo is 2.2 lbs) of flour vs the Italian mandate of 4 per kilo. Hand cracked like we said.
Spinosi Pasta is beautifully golden, because of those eggs and semolina flour. Amazingly delicious: Spinosi Pasta cooks to a true al dente in just a few minutes, chewy and elastic with real nutritional value.