250gr | Rustichella d'Abruzzo Handmade Pasta | Five cuts/shapes 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.

CAVATELLI | Small elongated ovals rolled by hand, this shape is ideal for both soups and sauces.

CENCIONI | Meaning “little rags,” this flat oval shape is perfect for sopping up hearty sauces.

ORECCHIETTI | Meaning “little ears,” look for the woven impressions (thumb prints) on this hand-shaped pasta. Traditionally served with broccoli rabe, garlic and red pepper flakes.

STROZZAPRETI | Meaning “strangle the priest,” these pasta strands are rolled and twisted by hand. With ultimate texture and consistency, Strozzapreti really is Rustichella d’Abruzzo pasta at it’s best.

TROFIE | Small, twisted pasta which is traditionally served with pesto though it is delicious with meat sauces as well.

Note: Rustichella d'Abruzzo Fregola Sarda (separate category) is also a handmade shape.