What makes Rustichella d'Abruzzo pasta different from commercially made pasta? Gianluigi Peduzzi makes his pasta from 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.

• Fusilli col Buco: A corkscrew pasta twice as long as spaghetti with a thin hole down the center. Manicaretti's most popular pasta.
• Region: Campania
• 1.4lb package