The pasta that tells Abruzzo in the world since 1924. Today it is the most widely used artisan pasta by the best chefs in the world.
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.
C-shaped short pasta, it is used mainly with vegetable-based condiments and fresh ricotta cheese or a simple tomato sauce with basil. Ideal with Rustichella d'Abruzzo "Ortolana" and "alle Olive" sauces. Cooking time: 5-7 minutes.
Rustichella d’Abruzzo Calamarata is named after the calamari (Italian for ‘squid’) and looks like their rings. It is produced on Saturdays because the drying process needs to last 40 hours. The classic recipe is with seafood with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and parsley. We recommend it with Rustichella d’Abruzzo “alle Vongole alla Marinara” sauce or “alla Napoletana” sauce with a bit of Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 12-14 minutes.
Half-cylinder-shaped, this short pasta is ideal mainly in legume-based soups, vegetable soups, or the traditional recipe "Cacio e Uova". It also matches Rustichella d’Abruzzo "pesto alla Genovese" or "crema ai Carciofi" sauces with the addition of almonds. Cooking time: 10-12 minutes.
This kind of pasta, which has a shorter length than the one of Riccia Lunga, has the peculiar wavy edges that allow it to combine well with most of our condiments, from the red ones to the white ones, and is particularly suitable for the ancient traditional recipes of Abruzzo. The match with Rustichella d’Abruzzo “ai Funghi Porcini” and “alla Norma” sauces is the best. Cooking time: 10-13 minutes.
Produced through the same bronze dies used for the Paccheri, Rustichella d'Abruzzo proposes the Mezzi Paccheri, a shape of the same diameter, but half the length of the classic Paccheri. Perfect to collect any condiment thanks to its roughness on the surface, Mezzi Paccheri is excellent when combined with seafood and crustaceans for a typical Mediterranean-flavoured first course. Rustichella d'Abruzzo suggests to enjoy this shape with a classic recipe of the maritime gastronomy, such as "Pescatora" sauce or "Puttanesca" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 minutes.
Originally from Valtellina, Pizzoccheri is very similar to Tagliatelle with a length of 7 cm and a thickness of 1 cm. It is made with 2/3 of the best buckwheat semolina and 1/3 of wheat semolina, following the traditional ancient recipe that allows it to have the typical dark grey colour. According to the traditional recipe is “alla Valtellinese”, a condiment with Savoy cabbage, sliced potatoes, cheese, butter, garlic and salvia. It combines well also with Rustichella d’Abruzzo “sugo Bianco alla Salsiccia” and “Tartufata” sauces. Cooking time: 10 minutes.
Pici is a kind of pasta that looks like larger Spaghetti and represents one of the recent new items out of the line Formati Regionali of Rustichella d’Abruzzo. The classic condiment is aglione, a tomato sauce with a particular type of garlic cultivated only in Sarteano (Siena) and its surroundings. However, this pasta can be combined also with livers sauce or with sautéed breadcrumbs in olive oil. Condiments like Rustichella d’Abruzzo “ai Funghi Porcini” and the amazing “Tartufata” sauces are also recommended. Cooking time: 20-22 minutes.
One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d'Abruzzo "Arrabbiata", "Amatriciana" or "Norma" sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 minutes.
Originally from Sardinia, the making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven. The traditional recipe is Fregola with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola with roasted courgettes, cherry tomatoes and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil, or the one by the starred chef William Zonfa, who usually cooks this type of pasta with fresh sausage, blueberry and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 10-12 minutes
Bigger than the classic shape (6 cm long and 1,8 cm large), Rustichella d’Abruzzo Fusilloni pasta is cooked by Chef Arcangelo Dandini (from ‘L’Arcangelo’ restaurant, in Rome) and Pasquale Torrente (from ‘Al Convento’ restaurant, in Cetara) in their special recipe “Gricia a Mare”, with crispy cheek lard and prawns. We recommend it with rich sauces such as Rustichella d’Abruzzo “alla Salsiccia” red sauce or “ai Funghi Porcini” sauce with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 13-15 minutes.
Rustichella d’Abruzzo Paccherini, bronze-drawn and slowly dried at low temperature in order to preserve perfume and quality, is slightly smaller than the classic shape of Paccheri. Starred Chef William Zonfa’s recipe is composed by Paccherini cooked with porcini mushroom aroma, a salad of asparagus, L’Aquila saffron cream and juniper-flavoured ricotta cheese. For the lovers of seafood, we recommend it with roasted cuttlefish, parsley and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.
With a smaller diameter than Penne, this particular short pasta is known to be the most widely used shape in the realization of a first course with seasoning "vodka and bacon" or with "Pachino" cherry tomatoes and basil, or with Rustichella d'Abruzzo "all'Ortolana" or "Peperoni" sauce. Cooking time: 10-12 minutes.
One of the most well-known and worldwide sold types of short pasta, they are traditionally combined with Rustichella d'Abruzzo “Arrabbiata” or "Amatriciana" sauce or with a fresh and light condiment made with tuna, mozzarella and cherry tomatoes. Cooking time: 10-12 minutes.
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like "Carbonara" and "Cacio e Pepe" to the vegetables. Cooking time: 9-11 minutes.
Paccheroni Rigati is one of the latest shapes launched by Rustichella d’Abruzzo. It has the same quality and texture of the incomparable Rustichella Paccheri, with ridgings on the outer surface that allow it to collect any kind of condiment. It is perfect in seafood-based recipes, it can also be cooked with a king prawn stuffing, porcini mushrooms and nduja, or in a more delicate version with prawns, cherry tomatoes, mashed mullet’s eggs and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.
Shape similar to Spaghetti but with higher thickness and a square section instead of round, which is named after the typical tool used for its preparation (called indeed "chitarra"), which gives this pasta a firm texture that can capture completely the condiment, ranging from a simple but delicious tomato and basil sauce, to a more full-bodied and rustic one like sausage and radicchio or a “healthier” one like Rustichella d'Abruzzo "pesto alla Genovese". Cooking time: 9-11 minutes.
Produced through the same bronze dies used for the Paccheroni Rigati, Rustichella d'Abruzzo proposes the Maniconi, a shape of the same diameter, but half the length of the classic Paccheroni. Perfect to collect any condiment thanks to its roughness and the ridging on the surface, Maniconi is excellent when combined with seafood and crustaceans for a typical Mediterranean-flavoured first course. Rustichella d'Abruzzo suggests to enjoy this shape with a classic recipe of Rome's gastronomy, such as "Cacio e Pepe" or with a "Funghi Porcini" sauce or, why not, a delicious "Ragu bianco" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 minutes.
One of the traditional types of pasta from Campania. Long, candle-shaped and thicker than 1 cm, this pasta needs to be snapped before being cooked in a pot. The traditional recipe is Candele Lunghe cooked in oven as a classic “red” timballo (meat ragu, mozzarella and Parmigiano Reggiano cheese) or “white” (besciamella sauce, artichokes, cherry tomatoes, olives and bufala mozzarella cheese). It combines well with sauces such as Rustichella d’Abruzzo “alla Pecorara” and “all’Ortolana”. Cooking time: 7-8 minutes.
Originally from Campania, this shape looks like giant Maccheroni and is one of the most cooked types of pasta in Italy and in the world. Paccheri is used in a lot of recipes: from king prawns with Porcini mushrooms and nduja (a type of spicy sausage), to mozzarella cheese and pepper sauce, or with prawns and mashed mullet’s eggs, or cherry tomatoes and burrata cheese. Also, they can be filled with asparugs and bufala mozzarella cheese or mixed vegetables. It is recommended also with Rustichella d’Abruzzo “alla Napoletana” or “alle Vongole” sauces. Cooking time: 13-15 minutes.
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.
