The buononaturale dried pasta are made semi-artisanally through bronze wire drawing, with simplicity and passion, in the fertile southern Italian province of Irpinia. The dough, made from durum wheat semolina and water, is conceived to best withstand the cooking process. The range includes seven formats: Paccheri and Snail pasta (known as "The giants" due to their voluminous shape); Rigatoni, Fusilli, and Orecchiette (known as "The sauce catchers" due to cavities along their surface which make them ideal for trapping sauces or the smaller ingredients they are cooked with); and Linguine and Tagliatelle (known as "The longs" due to their elongated shape).