Pasta has always been considered as the staple food in the Sicilian Cuisine, and italian one in general. The key ingredient that determines the uniqueness of our pasta is durum wheat, strictly grown and cultivated in Sicily and not subjected to any process of deodorization and anti-mold as in the production of industrial pasta.
The main tool in the working of the dough is the "die", an old tool which determines the shape of the pasta. Bronze drawing provides a higher quality product since the dough has a rough surface which is suitable to hold the dressing, unlike others processes that give a smoother and uniform appearance. The drying process, finally, enables a good seal and consistency of the dough while avoiding unpleasant processes of rupture or alteration of the original shape.