Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians have immigrated they have brought their pasta and so today it is basically an international staple There are roughly 350 different shapes and varieties of dried pasta in Italy , even more counting regional differences

Hand made past like we import with 100% durum semolina flour and water it is dried using a process of specific temperature and time. another area where mass produced pasta falls short of good Italian pasta handmade the correct way. The mass produced pastas are dried at very high temperatures for a shorter time than quality pasta. Traditional pasta is allowed to dry slower, up to 50 hours at a much lower temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker cooking time ,