 Gragnano's "main street was laid out expressly to capture the mountain breeze mixed with sea air back when pasta makers hung spaghetti on drying rods like laundry," according to a "Forbes Life" write up.More recently heaters are used to dry the pasta at low temperatures (approximately 122 degrees Fahrenheit) for two days and it is shaped with bronze to give it a rough texture, producing a pasta with "nuttier aroma and chewier mouth feel.