There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully appreciated by the palate. Rustichella d'Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the spaghetti. The pasta has just the right roughness to capture all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35 c°, as opposed to industrial pasta where drying is carried out at 90 c° for 4/5 hours. Serve with your favourite La Cucina Di Vita Sauce from Gourmet!