Italian macaroni product. Italians believe that their country's finest pasta comes from Abruzzo. There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs, has long been said to work magic. In the town of Pianellla, artisan pasta-maker Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pasta will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable bite. Gianluigi begins with durum wheat semolina and mixes it with pure spring water. The dough is extruded the same hand-carved bronze dies that his grandfather used a century ago, giving the pasta a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Most packaged pastas are flash-dried in an oven for a few hours, but Rustichella d' Abruzzo's are air dried in temperature-controlled chambers for 56 hours, thus adding another dimension to their flavor and texture. Taste our pasta while you are still cooking it and before adding any sauce. You will fully appreciate the taste of durum wheat semolina. Cook it until still firm, drain and serve. If you wish to add some grated cheese to it (parmesan cheese or sheep's cheese), do it before adding the sauce. The taste of the pasts will be even stronger. Now add the sauce you prefer. Because o fits rough surface, our pasta is a perfect match for your favorite sauces. Abruzzo is the region of the most famous Italian pasta. Is it a question of wheat? A question of water? A question of drying? For sure it is a combination of these three elements and of an old and skillful artisan tradition.