Our pasta is made with 100% durum semolina fl our and water. This practice together with extrusion and drying methods assure a higher special quality. Dried short cut pasta often has ridges on the surface to hold onto the sauce. These ridges and bumps are created during the extrusion process, when the pasta is forced from a copper mould and cut to desired length before drying. Traditional pasta is allowed to dry slowly, up to 50 hours at a low temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker coking time, and superior sauce holding pasta.