Cooking time: 9-11 minutes. 100% Abruzzo. PrimoGrano pasta is a tribute to our grandfather, Gaetano Sergiacomo. At the turn of the last century, he owned a small mill in Penne where neighboring farmers brought their durum wheat to be ground into semolina. With this flour, Gaetano produced small quantities of pasta in traditional shapes of Abruzzo. Starting in 2006, our family, together with the Istituto di Cerialicoltura di Foggia, sponsored research on the varieties of wheat formerly grown on the hills of Abruzzo. Among the fourteen varieties studied, we selected San Carlo, Mongibello and Varano because of their bountiful yield, ivory white color, supple texture and nutty taste. Every year since then we work with a group of local farmers to plant these wheat varieties in the fields surrounding our Pastificio, (family owned pasta factory). PrimoGrano is made in small batches and the wheat is milled to order. PrimoGrano has a soft delicate texture, the aroma of freshly toasted bread and a slightly yeasty flavor. At home we serve PrimoGrano pasta tossed with extra virgin olive oil or a light sauce to exalt the delicate aroma and flavor of the tender local wheat. - Gianluigi Peduzzi; M. Stefania Peduzzi. Our Land Abruzzo: Abruzzo is considered the region of the most famous Italian pasta. Is it a question of the wheat? A question of water? We are sure it is a combination of these three elements and our old and skillful family artisan tradition. Food safe. Dispose of trash in properly.

Durum Wheat Semolina, Water.

Cooking Pasta Perfectly Al Dente: Boil the pasta in abundant, salted water. Stir gently every now and then to prevent sticking. Taste for doneness at the cooking times indicated on the package. Pasta al dente should have a film bite. Drain quickly and do not rinse. Toss the pasta with your favorite sauce and serve immediately in warm pasta bowls.

Best before: See bottom of the package.