Dell"Alpe imported Italian Pasta is made with 100% durum semolina for the perfect "al dente" texture. It is extruded thru bronze dies "al Bronzo" which is a slower and more expensive process, but creates a rough surface that holds sauce better than modern high speed teflon dies of cheaper brands. Produced in the alpine region of Alto Adige, it is made with pure alpine spring water and is slow dried the artisan way with clean mountain air.Our Dell"Alpe egg pasta is made by us in our facility at our facility in Brolingbrook, Illinois. We have 30 years of experience creationg delicate egg pasta using fresh eggs, semolina flour and olive oil. No preservatives or artificial colors are added. We manufacture 10 varieties.