1.1lb | Rustichella d'Abruzzo Classic Short Pasta Shapes | Six cuts available (select above)

Imported Italian Pasta

Since the early 1900's, Rustichella d'Abruzzo has been making pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. The pasta is extruded through hand carved bronze dies, some of which date from the 19th-century, resulting in a rustic and textured noodle. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente.

CASARECCIA | Meaning “homemade,” a curving, twisted pasta which catches sauces in its grooves. Ideal for baked pasta and beef ragu.

FUSILLI | Shaped like a tight coiled spring. Pairs well with rustic sauces.

PENNE RIGATE | A slightly larger version of penne with ridges to catch more sauce.

RIGATONI | A curved ridged tube slightly larger than penne rigate. Traditionally served in Rome with a lamb ragu.

ZITI | Tubular pasta known as "bride's pasta." Baked Ziti is commonly served at Italian weddings.