Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dyes. These dyes create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface.
The pasta is dried at low temperatures for approximately 50 hours, and through this slow fermentation process the pasta acquires its superior taste and guarantees even cooking.