$8.95
In stock
Net wt. 17.6 oz/500 g
Capellini (aka Angels Hair) with Wild Mushrooms and Prosciutto. This recipe you can use bacon instead of Prosciutto, but don’t skip the wild mushrooms as they add way more flavor than the typical white mushroom. Check out the recipe here at NY Times Cooking.
Tuscany region of Italy with olive groves and vineyards.
Italy on the world map.
The most popular thin spaghetti capellini (aka angel hair) 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.
There are numerous combination options with capellini – add to soups or broths, stir-fry with olive oil, lemon zest, ginger, and Sichuan pepper, or simply season with tomato sauce and fresh basil.
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.
Net wt. 17.6 oz/500 g
Shipping calculated at checkout.
