Durum Wheat Semolina, Water.
The secret for cooking pasta perfectly al dente. For every 500 g of dry pastas, you need about 5 liters of water (preferably not hard water). Boil the water slowly. Add a pinch of salt, pour in the pasta and turn up the stove so that boiling is faster. Stir with a wooden utensil and let the pasta cook for the recommended time. When read add a cup of cold water to low down the cooking and drain. Season to taste. Cooking time: Capellini: 4-6 mutes, Spaghetti, Linguine, Fettuccine: 9-11 minutes, Pappardelle Rigate, Bucatini: 10-12 minutes. Aruzzo is the region of the most famous pasta. Is it a question of wheat? Is it a question of water? Is it a question of drying? For sure it is a combination of these three elements and of an old and skillful artisan tradition.
Always refer to the actual package for the most accurate information