Master pasta maker Gianluigi Peduzzi chooses Kamut flour from organic stone-milled Kamut Grain, which is then mixed with spring water. the dough is extruded through hand-carved bronze dies, some of which were used by Gianluigi's grandfather. The roughness of these dies gives the pasta a surface which helps hold the sauce beautifully. It is said to be 20-40% higher in protein than modern wheat.