Caponi is a Pastificio (pasta factory) from Tuscany. Caponi was born in Pontedera, Tuscany in 1953 as a small shop of fresh egg pasta. The Pastificio is headed by Alessandro Tagliagambe. Caponi only use durum wheat flour, because of the high protein content, together with fresh eggs, split by hand and with a rigorously inspected quality.
One of the most important production process is the drying. During this phase Caponi takes special care, allowing the dough to gently reach perfection. Distinguishing themselves from other pasta makers, Caponi gives the pasta 70-80 hours of drying time at room temperature.