The Gambero Rosso magazine pays tribute to Fabbri pasta

The Tuscan Spaghetto: Fabbri’s flagship product – Artisanal pasta makers since 1893

Gambero Rosso – No. 114, Year 10 – July 2001 – Pasta e basta (Download the original article here)

Excerpt from the article:

"Alongside the large pasta factories that, thanks to cutting-edge technology, have made Italian pasta famous worldwide, there are many other smaller businesses that have won the trust and taste buds of niche product enthusiasts. Companies that use excellent durum wheat, extrusion through bronze dies, and drying at very low temperatures over long, very long periods. Beyond the names that have already gained some notoriety, there are other equally respectable ones still unknown.

Just outside Florence but close to Siena is Fabbri – 'Artisanal pasta makers since 1893,' which produces classic pasta shapes extruded through bronze dies (Il Torchio line) with some interesting egg pasta variations. Apart from a few regional tributes, like the wide ribbons ideal for wild boar, the flagship product is a Spaghetto that cooks in 16-18 minutes; while the taste is pleasant and delicate, the texture and thickness are a small miracle in their own right.