This pasta is made by a family-run business just north of the region of Lombardy, Italy, at a high elevation in Switzerland. The durum wheat is coarsely ground and mixed with local mountain spring water.  The pasta dries slowly in the mill’s attic taking about a week. The lengthy pasta is then packed by hand in brilliantly colored wrapping. The result of these high inputs is a toothy, nutty pasta that allows sauce to cling and coat each strand. Add a few extra minutes to your typical cooking time for this pasta.