Eduardo's Pasta Co., San Francisco Collection, Artisan Egg Pasta Variety Bundle, Bronze-Drawn & Hand-Laminated, Ambient Temperature Slow Dried Since 1977, 12oz x 4 Shapes

Eduardo's Pasta Co., San Francisco Collection, Artisan Egg Pasta Variety Bundle, Bronze-Drawn & Hand-Laminated, Ambient Temperature Slow Dried Since 1977, 12oz x 4 Shapes

• FOUR SHAPES, ONE EXTRAORDINARY STORY: The San Francisco Collection brings together four of Eduardo's finest pasta shapes — Fettuccine, Linguine, Radiatori, and Penne — spanning both hand-laminated ribbon cuts and bronze-drawn short cuts. One bundle that tells the complete Eduardo's story. The perfect introduction to San Francisco's original artisan pasta, or the ideal gift for the serious home cook who deserves the best.
• AMBIENT TEMPERATURE SLOW DRIED — THE STANDARD OTHERS DON'T MEET: Every shape in this collection is dried at room temperature, never above 75 degrees F. Most premium pasta brands dry at 120 degrees F or higher. Eduardo's never has. Not once in 47 years. This preserves flavor, texture, and the integrity of every ingredient in ways high-heat drying cannot.
• BRONZE-DRAWN AND HAND-LAMINATED ARTISAN CRAFT: Radiatori and Penne are shaped through traditional bronze dies for a rough, porous surface that grips every sauce beautifully. Fettuccine and Linguine are hand-laminated the traditional way for hearty, substantial ribbons with genuine body and bite. Two methods, one uncompromising standard.
• 100% EGG PASTA, EVERY SHAPE, EVERY BATCH: Made with cage-free eggs, 100% durum wheat semolina, and nothing artificial. Richer, more golden, and more flavorful than semolina-and-water pasta at any price point. You can see and taste the difference in every shape.
• MADE IN SAN FRANCISCO SINCE 1977 — THE GIFT WORTH GIVING: Eduardo Morettoni began making pasta this way in San Francisco in 1977. Nearly 50 years later, nothing has changed because nothing needed to. The San Francisco Collection arrives ready to gift — four shapes, four meals, one extraordinary pasta maker. For the home cook who has everything except the best pasta they've ever tasted.