The quality of semolina selected creates the distinctive flavor of Rustichella d' Abruzzo pasta, Gianlugi chooses semolina from stone-milled durum wheat from organic farming, 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 a rough surface to the pasta which helps to hold sauce beautifully. rustichella d'Abruzzo pasta is carefully air-dried for nearly 56 hours to give the pasta it unequaled flavor and texture. These artisan production methods used by Rustichella d' Abruzzo create a pasta which surpasses in flavor and texture the more common, commercially produced brands.