Making truly great tasting pasta takes time. Industrial pasta producers can mix, extrude, and dry thousands of pounds of finished noodles in a matter of hours, but the pasta turns out slick and bland.
That’s the opposite of Caponi, a stupendous pastaficio (pasta maker) in Tuscany. Once the egg and flour dough is mixed and formed into the long, flat pappardelle shape (similar to linguine), the team at Caponi takes nearly three days to dry their pasta.
The result is a noodle that’s toothsome. They chew, not mush or break apart. And most importantly they have flavor: nutty, toasty, delicious.