Est 1950. The art & soul of pasta. Bronze die extruded for remarkable texture. Ready in 12 minutes al dente in 11. Expertly milled durum wheat semolina. Macaroni product. Our artisanal roots what began in 1950 hold true today - our family's passion is to craft and share wonderful Italian food. Our Pasta. We select and blend the highest quality durum wheat for a beautiful golden color, wonderful aroma and high protein content to maintain a superior pasta shape, structure and flavor. Our wheat is expertly milled into coarse ground semolina flour, and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. The Extrusion through bronze dies gives our pasta that rough feel, creating a naturally porous surface that absorbs and captures every type of sauce. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta's color, texture and aroma. Artisans of al dente the perfect al dente bite is achieved when pasta cooks to a tender exterior balanced by a firm bite with a fleck of white at its core - the pasta's soul. Our recipes is simple. and our approach, traditional: patience, wheat and water. This ensures an authentic al dente experience every time. Our love of Tortiglioni from the Naples region, this twisted tube cut is best served up with full-bodied sauces and meaty ragus,like the famous slow-simmered bolognese sauce. Tortiglioni is great pasta shape for hearty oven-baked dishes with tomato sauces and melted cheeses.