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"We start with the best ingredients-100% durum semolina flour. There is only 3/4 of an egg per bag of pasta. Anyone who has ever made pasta knows that it is impossible to make perfect pasta without any egg at all. Then we hand-feed our dough through heavy steel rollers, sheeting it again and again to ensure a light, smooth texture. A slow-drying process dries the pasta uniformly so the AL DENTE pasta is tender but firm pasta that cooks to al dente perfection in just three minutes."