Originally from Southern Italy, this type of pasta was made in ancient times by skilled pasta makers, twirling rapidly Spaghetti around an iron rod. Today, Fusilli represents one of the most famous shapes of pasta in the world. Recommended with Rustichella d'Abruzzo "alla Salsiccia" or "Genovese" sauces. Cooking time: 9-11 minutes.
Paccheri 500 g
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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.
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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.
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.
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.
Originally from Bologna, these simple durum wheat semolina skeins (bronze-drawn and dried at low temperature), are made without eggs to satisfy also those who have specific intolerances. The sauce par excellence is "Boscaiola" but this type combines well also with Rustichella d'Abruzzo "Genovese", the "Ragù bianco ai Funghi Porcini" and "alla Salsiccia" sauces. Cooking time: 5 minutes.
Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.
Originally from Molise region, this type of artisan pasta in a lengthened shape and a groove on the inside, is widespread in Southern Italy. Its traditional recipe is with meat ragù or broccoli and sausage. It combines well also with Rustichella d’Abruzzo “ragù bianco con Porcini” and “sugo bianco alla Salsiccia” sauces. Cooking time: 10-12 minutes.
Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.
Originally from Sicily, this type of well-defined spiral-shaped short pasta, with a central hole that perfectly absorbs the seasoning inside, is perfect for a wide variety of condiments, from the vegetable-based to the more substantial meat-based ones. Recommended with the classic "ragù di carne alla Siciliana" recipe, but also with Rustichella d'Abruzzo "alla Norma", "alle Olive" and "ai Peperoni" sauces. Cooking time: 7-9 minutes.
Originally from Abruzzo, this diamond-shaped type of artisan pasta is perfect for one of the typical dishes of this region, the "pasta and beans" (or chickpeas) or it can be accompanied with a chicken or vegetable broth. Also we recommend to try the taccozzette "Mare e Monti" with vegetables, Rustichella d'Abruzzo "Pescatora" sauce and extra virgin olive oil Intosso. Cooking time: 10-12 minutes.
Originally from Northern Italy, this type of bow-tie-shaped short pasta is very commonly served in Emilia-Romagna, Abruzzo and Apulia. The most famous recipes are Farfalloni with salmon and cream, peas and speck or pumpkin fondue, nutmeg and Parmigiano Reggiano cheese. This kind of pasta combines well also with several sauces like the classic Rustichella d’Abruzzo tomato and basil sauce, with a bit of Rustichella chili-pepper-aromatized extra virgin olive oil. Cooking time: 11-13 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.
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.
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.
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 Sarda 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 Sarda 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.