Pasta Latini Produced in Osimo, in the Marche region, has all the great qualities of artisanal pasta. Light consistency, rich flavor and a porous texture that captures sauces and condiments in every bite. It has none of the gumminess or blandness you find in more commercial productions. Marche's climate conditions, the water and the nature of the soil all contribute to an excellent production of wheat. Latini pasta is made from semolina flour mixed slowly with water and passed through bronze dies (hence the increased porousness) that Carlo Latini himself designed. The rough surface also accentuates the fragrance of pasta made from different varieties of durum wheat. While industrially produced pasta is dryed quickly at very high temperatures that alter the flavor of the wheat, Latini is dried at low temperatures (40-45 °C) for a much longer time. The secret is to maintain the highest possible protein value and the exceptional characteristics of flavor and texture in our pasta made only from selected grains of durum wheat. Our Latini pasta selection features: This wheat cultivar takes its name from Senator Nazareno Strampelli a passionate pioneer pasta maker, who experimented with numerous variety since 1920. This particular cultivation was suspended during the mid 1900 and resumed once again by the Latini family in 1992, with a real work of historical preservation. Its flavor, fragrance and high protein values are unrivaled.