Anyone accustomed to ordinary commercially made pasta will surprised by Rustichella d'Abruzzo's distinctive charater and pleasurable bite. it begins with Durum wheat Semolina and mixes it with pure spring water. The dough is extruded through the same hand-carved bronze dies that was used a century ago, giving the pasta a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Made with durum semolina wheat and squid ink is what gives this pasta its special taste.