The stone ground Spelt is later used to produce different varieties of pasta: ditalini, mezze maniche, strozzapreti, stringozzi, fusilli, penne and gattoni.

The organoleptic properties derived from the land are not altered during this last process because the pasta is hand-crafted using bronze die plates and it is dried at low temperatures.

The pasta is sold in see-through packages of net weight 500gr.