Depending on the type of pasta, in Italy they use sun-ripened durum wheat or emmer wheat. Initially, the wheat is carefully milled into semolina. Then, the semolina is mixed with crystal-clear water and pressed through the appropriate mold (die).

The traditional Italian production method is strictly followed using bronze dies. These create a rougher surface, ensuring that the sauce sticks particularly well.

All these factors ensure good cooking properties and perfect al dente enjoyment.