Does Via Elisa make fusilli, penne, linguine or rigatoni?
These pasta shapes are made by extrusion, which requires dry, sturdy, resilient dough that can withstand the pressure of being forced into these shapes through bronze dies. Fresh pasta, being much softer and more delicate, should not be made into these shapes. There is no point in making dried pasta shapes out of fresh pasta dough. It makes sense to buy a good brand of imported Italian boxed pasta when making recipes that demand extruded shapes. Ours is a fresh pasta company and we do not work with dried pasta shapes. Doing so would be like a baker taking on the work of the cheese maker. Back to top.
