Women of San Ginesio, a municipality in the Province of Macerata, were traditionally famous for always seize the opportunity to make delicious egg pasta using a rolling pin and wooden counter top. The strong link with its own traditions allowed the egg pasta to be recognized as a product of excellence from this area. Made with simple ingredients: fresh eggs and durum wheat semolina, this pasta, forced through bronze dies, has a perfect porosity, naturally dried at low temperatures for a very long time, preserves all the nutrients. The name is very unusual, but strangely has not yet been assigned certain etymology. One of the most reliable legends, refers to the tradition of the Marche and Emilia where women reserve this pasta shape to the village priest, while the husbands, frequently anticlerical, wished him "strozzarsi" (to choke) eating. Others attribute it to the blunt movement made preparing them, twisting the strips of egg pasta.
The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.
General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 10 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.