Pasta produced using two wheat varieties with different, complementary characteristics: Saragolla and Hathor. Trialled at length to obtain perfect results, both varieties are farmed organically by the company. Saragolla is rich in protein and gluten, and gives the pasta body and flavour. Hathor is a cross between Khorasan and Senatore Cappelli wheats, and brings an intense aroma. The wheat is milled slowly, ground to a very coarse semolina and the yield is low. The semolina is made into pasta at the Pastificio Sorrentino in Gragnano, where it is extruded through bronze dies and slowly dried at low temperatures in small cold rooms.