Tagliatelle N°13.Good durum wheat semolina and hen-eggs grown outdoors are slowly tied into the grain to create the dough that first crosses the circular bronze die where it becomes leafy and then laminated and cut into the historic Cocco matassatrice of the 1930s. The pasta thus produced today has the taste of homemade pasta from the past.
Pennoni Rigati N°64.The Caserecci sizes are pasta shapes made with handmade methods according to the customs of the old pasta-made masters of Fara San Martino. Hard wheat semolina and cold spring water bind in the grain, slow turning, to create a hard and homogeneous dough, and then the screw and the nut press the dough against the rough bronze wire.
Spaghetti N°33.Rough Trafila formats are named after the Secret of Cocco Pasta: the bronze strip. All the bronze strings used by Cav. Cocco are circular and monochrome, and provide the pasta with all the roughness necessary to enhance the flavor of the sauces.