Rao’s Casarecce is traditionally crafted using bronze die cutting to create grooves that grab every drop of sauce and our slow and low drying process maximizes the al dente texture. When you only have two ingredients -durum semolina flour and water- everything you do matters. Which is why we start with the finest wheat from Italy, mill it ourselves into flour, and add just the right amount of water to create our pasta dough. The light amber color is the proof we got it right. The best things life take time - slowly, crafted, slowly enjoyed.