The most famous and sold type of pasta in the world, symbol of Italy abroad. Spaghetti pasta derives its name from its appearance, which looks like “piccoli spaghi” (small twines), for its thin and long shape. Spaghetti is present in all regional culinary traditions of Italy: from the North to the South. Spaghetti is extremely versatile and perfectly matches plenty of condiments. We recommend it with Rustichella d’Abruzzo organic ‘Pomodoro e Basilico’ sauce and a bit of Rustichella raw organic Extra Virgin Olive Oil. Cooking time: 9-11 minutes.

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This type of pasta has a long and flattened shape, similar to Spaghetti. The use of “Senatore Cappelli” organic durum wheat semolina only, bronze dies and slow drying process at low temperature make the texture of this special pasta ideal to collect fish-based sauces, such as Rustichella d’Abruzzo ‘alla Pescatora’ or the classic organic ‘Pesto alla Genovese’. Cooking time: 9-11 minutes.

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One of the oldest types of pasta. It derives its name from the “fuso”, the device used by skilled pasta makers, who used to make it by twirling rapidly the pasta around an iron rod. Made exclusively with top quality ‘Senatore Cappelli’ durum wheat semolina of certified Italian origin, this particular spiral-shaped pasta is excellent to collect the sauce, for example Rustichella d’Abruzzo organic ‘alla Arrabbiata’ sauce or a delicate homemade tomato and basil sauce. Cooking time: 9-11 minutes.

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Penne Rigate is very famous for its versatility, thanks to its design and for the presence of deep grooves on the surface, which allow it to collect any kind of condiment, both on the inside and the outside. Made with certified organic ‘Senatore Cappelli’ durum wheat semolina and an artisan production process, Rustichella d’Abruzzo recommends it with all those meat-based sauces of the Italian tradition, such as ‘rosso alla Salsiccia’ sauce or ‘alla Genovese’ sauce. Cooking time: 8-10 minutes.

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Originally from Apulia region, Orecchiette pasta’s size is nearly ¾ of a thumb and is cupola-shaped. The centre is thinner than the edge and the surface is very rough. Made with certified organic ‘Senatore Cappelli’ durum wheat semolina, this type of pasta is used in lots of recipes of the Italian tradition, above all “cime di rapa” (turnip greens). We recommend it also with Rustichella d’Abruzzo ‘alla Salsiccia’ white sauce with stir-fried radicchio and a bit of Rustichella d’Abruzzo organic Extra Virgin Olive Oil. Cooking time: 13-16 minutes.

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One of the oldest types of pasta. It derives its name from the “fuso”, the device used by skilled pasta makers, who used to make it by twirling rapidly the pasta around an iron rod. Made exclusively with top quality ‘Senatore Cappelli’ durum wheat semolina of certified Italian origin, this particular spiral-shaped pasta is excellent to collect the sauce, for example Rustichella d’Abruzzo organic ‘Pomodoro e Basilico’ sauce with a bit of Rustichella organic Extra Virgin Olive Oil and perfumed basil leaves. Cooking time: 9-11 minutes.

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Penne Rigate is very famous for its versatility, thanks to its design and for the presence of deep grooves on the surface, which allow it to collect any kind of condiment, both on the inside and the outside. Made with certified organic ‘Senatore Cappelli’ durum wheat semolina and an artisan production process, Rustichella d’Abruzzo recommends it with all those vegetable-based sauces and a bit of our organic Extra Virgin Olive Oil. Cooking time: 8-10 minutes.

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Rustichella d’Abruzzo ‘Senatore Cappelli’ whole wheat Fettuccine have the unique rusticity and the intense perfume of the ancient wheat. It is bronze drawn and slowly dried at low temperature, in order to obtain a unique texture that can collect any kind of condiment. It is extremely versatile and perfect for seafood-based condiments like shelled scampi, crunchy leek and Rustichella organic Extra Virgin Olive Oil, or with our organic ‘Pesto alla Genovese’. Cooking time: 11-13 minutes.

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Rustichella d’Abruzzo Farro line debuted in 1991, when our product was awarded “Latest Product of the Year in Italy” and broke a record in sales in the US, after a New York Times article reported the peculiarities of farro. Spaghetti is perfect for lunches where taste and lightness blend in one moment. We recommend it with Rustichella organic “all’ Arrabbiata” sauce with a bit of Rustichella raw organic Extra Virgin Olive Oil for the lovers of chili pepper, or with Rustichella organic “Pomodoro e Basilico” sauce for the lovers of delicate tastes. Cooking time: 9-11 minutes.

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Pizzichi is a special shape similar to Maltagliati pasta, but with “curly” edges, and is produced only with 100% Abruzzo organic whole farro flours and through the traditional artisan production process. Pizzichi can be used in a number of recipes: you can use it with a soup of PrimoGrano “Fagiolo Tondino del Tavo” seasoned with INTOSSO Extra Virgin Olive Oil, or in the recipe called “Viva l’Italia” by Maria Stefania Peduzzi, owner of Rustichella d’Abruzzo, who prepares it in a “summer version” with Pachino cherry tomatoes, bufala mozzarella cheese, capers, PrimoGrano INTOSSO Extra Virgin Olive Oil and fresh basil. Cooking time: 10-12 minutes.

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This type of pasta is loved throughout all Italy and characterised by the typical shape of a “nib”. It is excellent for its versatility thanks to its design and the deep grooves on the surface that can collect better any kind of condiment. Made with 100% Abruzzo whole farro flour and through an artisan production process, Rustichella d’Abruzzo recommends to combine it with all the vegetable-based condiments, with a bit of our organic Extra Virgin Olive Oil, for people who love to take care of their wealth. Cooking time: 8-10 minutes.

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Couscous is an old multiethnic dish that has become over the years one of the most widespread dishes in the world, along with pasta and rice. Born as a local North-African dish, it then spread throughout Sicily and eventually in the whole world. There are plenty of recipes for the couscous: from the most traditional ones with seafood, meat, legumes or vegetables, to the sweet ones with milk, dates, dry fruits, honey and cinnamon. Rustichella d’Abruzzo proposes the version of 100% Abruzzo whole Dicoccum Farro.

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