EnglishEnglishThe puff pastry is still today rougher and more porous. Pasta and sauce blend together for an unparalleled taste experience.
More elastic and more tenacious. Improved durum wheat semolina blends and even slower processing give the palate an extraordinary and more satisfying consistency.
8 eggs per kg of semolina for a percentage of the finished dry product higher than 36%. Taste, pleasantness and digestibility finally in perfect harmony give us a unique and richer!
Much more than a restyling!
The quality of Luciana Mosconi's puff pastry lives on in the specialities of Fresh Pasta and Fresh Stuffed Pasta prepared only with ingredients of absolute excellence.
As good as homemade: select meats from Italian farms, 24-month Parmigiano Reggiano, raw ham, ricotta from the Colfiorito plateau, and fresh spinach… The art of dough-making is entrusted exclusively to our chefs who work and braise every day in our kitchens.
In the Marche region, making tagliatelle is a ritual. Luciana Mosconi learned how to roll out the pasta dough from her mother as a child. And as she grew older, her mastery grew: doughs and recipes irresistible in their flavor and variety. In the late 1980s, Luciana opened a workshop and shop in Matelica, in the heart of the Marche region.
The true story of Luciana Mosconi, the Tagliatelle Lady, begins here.
In 1991, Manfredo and Marcello Pennazzi—father and son from a family with three generations of experience in the agri-food industry—stumbled upon Luciana Mosconi's small workshop in Matelica almost by chance.
They listen to his story. They buy his "legendary" egg pasta. They bring it to the table. It's love at first sight. Their entrepreneurial instinct fuels an idea: that little shop brimming with delicious specialties could become something more.
And so, in 1992, the Pastificio Luciana Mosconi was born.
Today as then, we create our pasta in full respect for traditions, without haste and with very slow production phases, because as an ancient proverb from the Marche region says: “Even haste takes its time.”
Discover all the shapes of Luciana Mosconi Pasta.
We work the dough with a "double dough" and gently "roll" it, without mechanical pressure, to avoid shocks that could alter the flavor and fragrance of the raw materials. Finally, we subject it to a very slow drying process, lasting over 24 hours.
Only fresh eggs and Italian 100% semolina and our fillings are entrusted to expert chefs who work in our kitchens with traditional recipes.
We never use semi-finished products, nor glutamate, breadcrumbs or preservatives.
Luciana Mosconi's products are distinguished by their exclusive use of the highest-quality raw materials, carefully selected to ensure the authenticity of the Marche tradition.
For Luciana Mosconi, making pasta is a ritual that requires patience.
The dough is kneaded slowly and twice. Not out of necessity, but by choice. This creates a lively, rich, and full-bodied pasta.
The result? A stronger, more elastic, and flavorful dough that holds its shape during cooking, holds the sauce, and brings the authentic flavor of tradition to the table.
Luciana Mosconi dedicates time to quality. And you should dedicate it to choosing your pasta.
Luciana Mosconi's puff pastry is made from dough worked and rolled out with great care. The result: a rougher pastry that captures every drop of sauce, more tenacious because it holds its shape perfectly after cooking, and richer in texture and flavor.
A pastry that evokes home, family, and tradition. Because for us, pasta isn't just food, it's a promise of quality.
The necessary time, not a minute less. Drying is the crucial moment. At Luciana Mosconi, we let the pasta dry slowly, at a low temperature, following tradition.
It's at this stage that the character of our pasta is formed. An invisible yet essential process, a gesture of respect towards the raw materials and towards those who will bring this pasta to the table.
