Meaning "pasta on a stick", Pasta al Ceppo was originally shaped by wrapping dough around knitting needles. Rustichella d'Abruzzo pasta is made two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. 17.6 oz.