$8.95
In stock
Net wt. 17.6 oz/500 g
Plenty of combinations to choose from: Spaghetti with fresh tomato sauce and basil, tomato-based seafood, or the classic “Carbonara” or “Cacio e Pepe,” which is grated Pecorino Romano cheese and black pepper, a truly authentic Italian favorite.
Abruzzo region of Italy where the Rustichella pasta is produced.
Italy on the world map.
Rustichella d’Abruzzo Spaghetti, the most famous Italian kitchen symbol – spaghetti 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.
Plenty of combinations to choose from: Spaghetti with fresh tomato sauce and basil, tomato-based seafood, or the classic “Carbonara” or “Cacio e Pepe,” which is grated Pecorino Romano cheese and black pepper, a truly authentic Italian favorite.
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, water
Net wt. 17.6 oz/500 g
Shipping calculated at checkout.
