Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany, using eggs exclusively from free range hens. The artisanal process is performed manually. Today Marilungo pasta making is carried out as has been taught, following century old, local traditions. They prepare their unique dough into a thin “sfoglia”;cut into shapes and layed on paper sleeves. The pasta is then dried slowly and gradually for 24-30 hours at low temperatures. During the drying process, the pasta loses about 40% of its weight. Once cooked, the pasta regains its wet volume and 250 grams remain to serve four portions.