1.1lb | Rustichella d'Abruzzo Pasta | Special and Large Cuts | Six cuts (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.

CALAMARATA | reminiscent of calamari rings, this pasta pairs nicely with any seafood sauce.

CANNOLICCHI | distinctive coiled ridges – shaped like a rare clam from the Adriatic Sea. Perfect with seafood-based sauces.

FARFALLONI | meaning “large butterflies”, this classic bow-tie shaped pasta is extremely popular with the kids!

FUSILLI COL BUCO | corkscrew pasta twice as long as spaghetti with a thin straw-like hold down the center. One of Rustichella d’Abruzzo most popular shapes.

PACCHERI | short, fat pasta tubes. Perfect with coarsely chopped vegetables or rustic chunky sauces.

PASTA AL CEPPO | Meaning “pasta on a stick”, this pasta was originally shaped by wrapping dough around knitting needles.It is a favorite cut of many top restaurants around the world.

Featured in recipe: Fusilli col Buco with Neapolitan Ragu