Bronze dies. 10-12 Minutes. Exalt its flavor and texture by adding grated cheese prior to adding any sauce. Because of its rough surface, our pasta is perfect with all sauces. Our Lande: Abruzzo. Abruzzo is considered the region of the most famous Italian pasta. Is it a question of the wheat? A question of water? A question of drying? We believe it is a combination of these three elements and our skillful family artisan craftsmanship since 1924. Durum Whole Wheat Pata: Rustichella d’Abruzzo is made with 100% stone ground whole wheat durum semolina and pure spring water. The dough is extender through bronze dies, giving the pasta its shape and a rough surface that holds sauce beautifully. Our pasta is air-dried in low temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. More Italians believe that our country’s finest pasta is made in Arbuzzo. The combinations of our fertile soil, pure Apennine mountain spring water and salty Adriatic breezes has long been said to work magic. We hope you enjoy the distinctive flavor and pleasurable bite of our pasta. Gianluigi Peduzzi. M.Stefania peduzzi. Making pasta in Abruzzp since 1924. Food safe.