What is "The True Noodle?"
- “Experts say a truly exceptional noodle can be judged by color (a uniform light yellow is best), texture (resistant), taste (nutty)...is rapid cooking with superior and noticeable capacity to absorb the sauce. ”
- “Commercial pasta is made with flour and water, and many imported brands are excellent. But for any flat noodles - fettuccine, lasagna, cannelloni - there is nothing better than homemade pasta made with flour and eggs, rather than water.”
- “In Italy, fresh pasta is made at home with plain flour and eggs. Water and oil are never added. Semolina flour is only used in commercial dry pasta.”
- At Savoia Pasta, we take pride in creating a dried pasta that retains all the qualities of fresh homemade pasta. Similar to homemade pasta, our kinds of pasta are delicate bodied, full-flavored, rapid cooking (2-3 minutes-half the time of most dried pasta) and have a “superior and noticeable capacity to absorb the sauce.”
The Wall Street Journal
, May 10, 1994 The New York Times Cook Book, 1990 The Renaissance of Italian Cooking, 1989  The Wall Street Journal, May 10, 1994
What Makes Savoia Pasta "The True Noodle?"
The secret behind “the true noodle” is the unique old country tradition with which it is prepared. Savoia Pasta is made by hand daily with fresh eggs and durum flour, then air dried in our special drying room. The result is a high quality, all natural pasta with a long shelf life.
SAVOIA PRODUCTS ARE ALL NATURAL & CONTAIN NO ADDITIVES OR PRESERVATIVES!