Unlike other brands, Rustichella d’Abruzzo pasta can be cooked to taste because it is not hardened by the high temperatures used in industrial production. It is dried for between 40 and 60 hours, depending on the shape.
Traditional pasta production is not a delicate process. The semola must have great strength to withstand heavy pressures and the slow-drying process. Only the strongest semola creates pasta products which retain their shapes and display exceptional flavours. Semola is mixed with water to create dough. The dough is repeatedly extruded (pushed) through solid bronze dies and is then cut into shapes. Bronze extrusion creates a porous and lacklustre surface, which allows the sauce to fully flavour the pasta.