Durum wheat semolina, water.

Production takes place with traditional technology: bronze drawing and slow drying at low temperature. Bronze drawing gives the pasta a rough and irregular appearance that allows greater penetration of the cooking water and a better grip to the Sauces. Slow drying at low temperatures, up to 26 hours with temperatures below 50 ° C, allows the organoleptic and taste characteristics of starches and gluten to be kept almost unchanged, without causing pre-cooking and "evaporation" of the components. protein and nutritional (unlike industrial technology which with very high temperatures, up to 110 ° C, and for a short time, maximum 2 hours, produces a product uniform in color, with little flavor and with a so-called "ceramized" surface, which prevents i.e. good water penetration.