Since The Early 1900's, Rustichella D'abruzzo Has Been Making Pasta From Two Natural Ingredients: Stone Ground Durum Flour From Hard Winter Wheat, And Pure Spring Water. The Pasta Is Extruded Through Hand Carved Bronze Dies, Some Of Which Date From The 19th-Century, Resulting In A Rustic And Textured Noodle. Rustichella D'abruzzo Pasta Is Air Dried For A Crucial 56 Hours, Which Creates A Dense, Flavorful Pasta That Cooks Perfectly Al Dente. Trofie Small, Twisted Pasta Which Is Traditionally Served With Pesto Though It Is Delicious With Meat Sauces As Well.