With a diameter between 0.85 mm and 0.92 mm, this type of "thin spaghetti" is among the most popular ones of Rustichella d' Abruzzo line, and combines well with a broth or a soup, or it can be stir-fried with a sauce made of oil, ginger, lemon zest and Sichuan pepper, or simply seasoned with fresh tomato sauce and basil. Cooking time 4-6 minutes.
Made in Italy
Only fresh Italian and high quality eggs from farms where the hens are free to walk.
Rustichella d'Abruzzo keeps faith with tradition respecting the times and methods of preparation of classic egg pasta made in Italy.