$8.95
In stock
Net wt. 17.6 oz/500 g
Creamy Macaroni and Cheese. Just looking at the photo makes you hungry right! Where would we be without macaroni. This is another one of the NY Times most popular recipes, find it here NY Times Cooking.
Piedmont region in northern Italy.
Italy on the world map.
This classic artisan Macaroni pasta is made with durum wheat semolina and pure mountain water. Bronze extrusion dies are used to give the pasta the right “roughness” to hold the sauce, and the pasta is then dried for about 50 hours at a low temperature.
This pasta works well with vegetable or meat ragù, or a gorgonzola cream sauce with nuts, or puttanesca sauces (garlic, olives, tomatoes, anchovies). The other classic to combine with Macaroni is “Ragù bianco con porcini” (Porcini mushroom white sauce).
Centuries of expertise and love of the very best quality make this pasta from the Abruzzo region of Italy the favorite of the world’s top chefs. Rustichella d’Abruzzo has been served at the White House and was a favorite of Luciano Pavarotti, among others. Rustichella d’Abruzzo is synonymous with quality and excellence. At this family-run artisanal pastificio in Abruzzo, they always craft their pasta using top-quality flours and pure spring water from the Apennine Mountains. The various pastas are extruded through hand-carved bronze dies for a rustic texture that holds sauce beautifully, then air-dried for up to 56 hours to further develop the flavor. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
Ingredients: durum wheat semolina, pure Apennine Mountain spring water
Net wt. 17.6 oz/500 g
Shipping calculated at checkout.
