Gianluigi Peduzzi of Rustichella d'Abruzzo upholds a distinguished tradition of pasta-making that began with his grandfather a century ago. Rustichella pastas are quite the opposite of ordinary commercial pastas. Many shapes of Rustichella pastas are hand-cut. They are made with stone-ground flour (whole wheat or semolina) and mixed with pure spring water. Gianluigi uses the same hand-carved dies to extrude the pasta that his grandfather used. This gives the pasta a subtle texture, enabling it to hold sauce superbly. Trofie pasta is traditionally served with pesto, however; it is equally spectacular with your favorite meat sauce.