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Their ability to mix tradition and technology along with the selection of raw materials is the secret to the high quality of their pasta, which is produced with extra fine, 100% Italian durum wheat semolina together with spring water coming from Monti Lattari. The traditional Gragnano method of being passed through a bronze die and dried at a low temperature gives their pasta a superior flavor and a textured surface that binds well with sauces.\u003c\/p\u003e\n\u003cp\u003eThis short and ribbed pasta shape has origins in the Italian region of Campania, but is enormously popular in Rome and northern regions as well. Rigatoni pasta is very versatile and holds up well to strong, rich and traditional sauces such as carbonara, chunky meat ragú or hearty vegetable sauces. 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