Their slow-dried, bronze-drawn pasta is handcrafted by two Italian artisan makers, Both located in Tuscany, one in the ancient walled city Lucca and the other from the field of Val d’Orcia, using only 100% durum wheat from Tuscany and the purest water from Tuscan Appenino and the Mount Amiata springs.
Their pasta is, in contrast to industrially produced pasta, dried slowly at very low temperatures for up to 48 hours. The pasta is drawn through traditional bronze dies. This special process gives the pasta its characteristic light yellow colour and a rougher texture and quality, encouraging the sauces to adhere better. www.geometryofpasta.com