Est 1950. The art & soul of pasta. Bronze Die extrude for remarkable texture. Ready in 11 minutes. Al dente in 10. Expertly milled durum wheat semolina. Artisanal pasta. Our Artisanal Roots: What began in 1950 holds 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 temperature to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta's color, texture and aroma. Macaroni paste. 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 recipe is simple, and our approach, traditional: patience, wheat and water. This ensures an authentic al dente experience every time. Our Love of Fusilli: This popular spindle pasta was born in Southern Italy, where, they were made by skilled pasta makers by rapidly twirling spaghetti around a rod. These spring-like curves are incredible sauce catchers and known for standing up to hearty meat sauces, like the beloved bolognese. We love it served as a cold salad with tuna and cured olives.