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.[1] More recently heaters are used to dry the pasta at low temperatures (approximately 50 °C (122 °F)) 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."[4]