Most pastas you see at the grocery store are of the extruded variety, meaning they're produced by pushing dough at high pressure through a metal grating or cutting die.   (Remember your childhood playdough pasta set? That was extruded spaghetti you were making!)

Rossi Pasta, on the other hand, is far too delicate for the high pressure and heat typical of most extruders. So we instead mimic the old fashioned hand crank machine: each small batch is mixed, kneaded, and rolled into long sheets, then cut into our signature capelli, tagliarini, linguini, fettuccini, and lasagna widths. This method allows us to use a softer flour blend infused with fresh vegetables and other ingredients which couldn't otherwise suffer the pressures of extrusion.

After being cut to size, our pasta is hung to dry, then hand-harvested, packaged, and stored in a special climate-controlled warehouse until shipped. To this day, the preparation of vegetables, cracking of eggs, measuring and combining of ingredients, transferring of dough between work stations, hanging, harvesting, and packaging of pasta are all still done by hand.