Their paccheri, produced with durum wheat semolina from Molino Casillo (Selezione) and dried at around 50 °C, are excellent. To the eye they stand out for their uniform cut and artisanal quality-the surface opaque and porous on the outside, rough on the inside. But its real strong points lie in its aroma, which is fully captured during and after cooking, and flavor. The pasta plumps up superbly well during cooking. "Al dente" cooking times consistent with those indicated on the package.
