Rustichella d'Abruzzo is made with 100% stone ground whole wheat durum semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta its shape and a rough surface that holds sauce beautifully. Rustichella d'Abruzzo pasta is air-dried in low temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. Most Italians believe that their country's finest pasta is made in Abruzzo. The combination of it's fertile soil, pure Apennine mountain spring water and salty Adriatic breezes has long been said to work magic. We hope you enjoy the distinctive flavor and pleasurable "bite" of this pasta.