Gianluigi Peduzzi and his family have made pasta since 1924. His grandfather started the company that, today, makes some of Italy’s best dried hard durum wheat pasta—the noodles you probably know in the familiar kraft brown bag labeled Rustichella. Recently, Gianluigi has been working to revive heirloom wheat growing in his native Abruzzo region, which, along with Puglia to the south, used to be Italy’s breadbasket.
The pasta made with heirloom wheat is more toasty, more wheaty, more flavorful. I’d skip the heavy sauce and try this one dressed simply with pepper, salt, olive oil and Parmigiano-Reggiano.
Sagne e Pezze is a traditional Abruzzese shape of short, wide, ruffled ribbons. They go great with the above suggestion—cheese and olive oil—and with chunks of sausage and chopped, roasted vegetables.
Chitarra is "Guitar" string squared spaghetti.