Maestri Pastai is made very simply using 100% durum wheat semolina and spring water local to their region just north of Salerno in Southern Italy. Through demonstrated experience Giovanni Castiello, the owner of Maestri, has created his own wheat blends based on the cut and curvature of the pasta shape being produced. The resulting blend is knead in cold water, extruded through bronze dies and dried for between 10 – 15 hours, depending on shape.