Just about everybody enjoys pasta, but in this industrialized world, we often miss the authentic taste and texture of that traditional handmade pasta, soft yet pleasing to chew and just the right amount of flavor. In Apulia, Italy, known as the Italian barn, there is a small factory, where Framore is bringing the passion and personal touch back to pasta. This casarecce is made with 100 percent premium durum wheat semolina flour, ground more finely than refined flour, in a mixer one-tenth the size used for industrial pasta. Using a specialized pasta-shaping technique called bronze-drawing, your casarecce will have a rougher, more porous texture, allowing any sauce or dressing to adhere to it more effectively. Their pastaio, or pasta-maker, personally takes the trays of pasta to the drying rooms, where they are set out at the right temperature and given plenty of time to dry. This meticulous process results in perfectly replicated pasta from ancient Italian tradition, because Framore cares about the details. If you want consistently al dente casarecce with delicious flavor and unwavering texture, Framore is here to serve.