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.
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.
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.
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.
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.