THE SECRET OF RUSTICHELLA PASTA There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on 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 pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.