Tomasello pasta is produced in the gulf of Casteldaccia, exactly in the same old place where its fascinating history began over a thousand years ago. Tomasello still follows its timeless tradition, using the purest water of the Madonie wildlife reserve and the sun-kissed grains of the Simeto Valley, ancient wheat fields of the Roman Empire. The traditional, artisan method of producing Italian pasta is to use dies or plates made of bronze. As the dough is slowly fed through, the dies, some of which are over 100 years old, the resulting shape takes on the individual character of each die. Pasta made using bronze dies will be rougher in texture and whiter in color. A rough texture is desired as it will capture and enable sauce to cling for a much tastier eating experience.