Pasta with slow drying at a low temperature to preserve flavours and aromas of wheat and the natural colour of semolina, made with the best durum wheats selected for gluten quality healthiness protein content and organoleptic characteristics, using coarse ground semolina to maintain gluten and al dente texture, dough made with cold Majella mountain water at a temperature below 15 C to ensure the pasta remains firm when cooking, and bronze drawing to guarantee the ideal porosity to capture sauces.