Some Italians believe that their country's finest pasta comes from Abruzzo.

There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs has long been said to work magic.

In the town of Pianella, artisan pasta-maker Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his father.

Anyone accustomed to ordinary commercially made pastas will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable "bite".

Gianluigi begins with Durum Wheat Semolina and mixes it with pure spring water.

The dough is extruded through the same hand carved bronze dies that his grandfather used a century ago, giving the pasta a subtle texture that holds sauce beautifully.

Many of the shapes are then cut by hand.