Ridged, tubular pasta cut at an angle to look like quill pens.

On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. Latini's Senatore Capelli (in the blue box) is a special wheat clone that was originally discovered by Nazareno Strampelli, the father of modern grain farming, in the 1920s. This durum wheat reached a yield per acre that was unsurpassed until the 1960s when the variety was superseded by more productive ones. The Latinis planted senatore cappelli durum in 1991, and started producing cappelli pasta the following year. They are currently the only pastificio using this type of wheat, whose flavor, fragrance and high protein values are unrivaled (in a good year, protein levels may exceed 16%).

Senatore Cappelli is a high-protein variety of durum wheat. Latini is the only pastificio (pasta maker) that uses this flavorful wheat to make its pasta. An excellent cut for rich sauces.