Carrù pasta
Carrù
Also known as ‘’La porta delle langhe’’ (the gateway to the Langhe), a town where crafts and traditions intertwine.
My nest
Il vascello d’oro (“The Golden Vessel”), the restaurant where I grew up. A historic symbol of Langhe hospitality, and a place where the love for good food and family traditions thrived. Here I felt loved and protected, and here is where my passion for pasta grew naturally, as if it had always been part of me.
My "nonna"
She was the most influential person of my teenage years. I used to watch her with awe as she laid out tajarin to dry on bamboo rods, whipped mayonnaise by hand, and shaped ravioli and gnocchi with the kind of skill that only comes from years of love and practice. She’s the one who passed down to me the passion for this craft – and for that, I’ll always be grateful.
Tajarin
The iconic egg pasta of the Langhe. Pile the flour onto a wooden board, add the eggs, and knead patiently before rolling out the dough with a rolling pin. Then slice and gently unfurl the tajarin. They are the flavor and the flair of our land.
They are the flavor and know-how of our land.
The semolina
Our pasta is made with premium Italian durum wheat semolina, carefully selected to deliver excellence in every dish. With at least 13g of protein per 100g, it ensures flawless cooking performance and a texture that wins you over from the first bite. Bronze-die extrusion gives it that authentic rough surface-perfect for embracing any sauce and turning it into a true experience.
Easy to digest, with a full-bodied, unmistakable flavor
Drying
Our secret? Slow drying at low temperatures.
Always ‘’al dente’’, always true to its roots. This is how we preserve the soul of durum wheat – with the help of the sun and photovoltaic panels. Simple, flavorful, and sustainable.