It’s the durum wheat semolina pasta that – due to the use of the best semolina – contains 14 gr. of proteins in every 100 gr. of pasta.
Thanks to a modern production process, but respectful of the tradition, it is dried at a low temperature for between 9 and 23 hours according to its shape, in order to preserve the natural organoleptic and nutritional properties of pasta. The drawing gives the proper roughness to gather any sauce at best.