Wheat flour and fresh eggs are used to prepare the dough, mixing the ingredients by hand on a wooden board. Once the dough has rested, a rolling pin is used to roll it out on the work surface until the desired thickness is reached; a pasta-cutter wheel is the best tool for the necessary scraps, depending on the size of the pasta to be created. If the filling is present, it should be inserted by hand before moving on to the cooking, then to the final seasoning and tasting pleasure.

As far as dry pasta is concerned, the process is simple; the first step involves the selection of wheat, which is then sieved, cleaned of impurities and ground. In this way, a semolina is obtained which, combined with water, gives life to the dough shaped by the dies, the bronze or Teflon tools that give it its shape.