Eat it or Drink from it. The eco-sustainable alternative to the ubiquitous plastic straw. Made using pasta, gluten free and 100% biodegradable, it is the perfect solution to the issue of enviromental sustainability.
Lumaconi 500 g
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Lumaconi Giganti is one of those types of pasta that are appropriate to enhance any rich condiment: from a stuffing with sausage and ricotta cheese, to one with eggplant and cherry tomatoes. We recommend it with Rustichella d’Abruzzo “alla Salsiccia” red sauce to the classic “Ragù di carne alla Bolognese”. Cooking time: 12-14 minutes.
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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.
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.
Linguette is “related” to the famous Genoese Linguine, but with eggs and a more flattened and slightly convex shape. It is perfect with Rustichella d’Abruzzo ‘Pesto alla Genovese’ with a bit of Parmigiano Reggiano cheese and Rustichella organic Extra Virgin Olive Oil. We recommend it also with our ‘Tartufata’.
The groove running in the centre of this cinnamon-stick-shaped pasta collects the condiment inside. One of the most recommended recipes is “alla Norma”, in perfect Sicilian style. The intense taste of salted ricotta cheese matches well the sweetness of cherry tomato sauce and the delicacy of eggplant. A bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil makes it all complete. The lovers of the most traditional country recipes are recommended to cook Pasta al Ceppo with a condiment based on sausage, chicory and cloves of garlic. Cooking time: 10-12 minutes.
This type of “mixed” artisan pasta was born in Abruzzo, particularly in the city of Teramo, where housewives in 1800s used to take the remains of foods used in wintertime and cook them by making an “only one abundant dish” with legumes, various types of dried pasta, fresh vegetables, raw ham and eggs, in order to leave winter behind and celebrate the beginning of spring. VIRTU’ matches well Rustichella d’Abruzzo “alla Pecorara” sauce. Cooking time: 10-12 minutes.
Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. It is unique and very different from all the other varieties of tomato. It has been cultivated for centuries and has very few seeds, it is very fleshy and weighs about 300-500 g. It is particularly suited for the preparation of sauces and its sweet and velvety taste, together with its low acidity, makes it much more refined than all other common types.
You have had a dish of egg Fettuccine at least once, right? Who hasn’t, anyway? Rustichella d’Abruzzo proposes one of the most famous types of pasta in the world, in its “Nest” version, which contains traditions and tastes. The rough and porous texture and the intense perfume of durum wheat semolina and fresh eggs coming out after opening will conquer your heart and palate. Try it in a delicate version with our PrimoGrano ‘Pomodoro a Pera d’Abruzzo’, a bit of PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. You can also combine it with our ‘ai Funghi Porcini’, ‘alla Salsiccia’ and ‘alla Genovese’ sauces, and a bit of Abruzzo pecorino cheese. Cooking time: 4-6 minutes.
An old saying goes “Se le farfalle possono volare 1000 km, pensa a quello che puoi fare tu” (if butterflies can fly 1000 km, just imagine what you can do”). Rustichella d’Abruzzo Farfalle Rigate all’Uovo brings into your kitchen the love for food and the traditional recipes. The aim of the stripes on the outer surface is to collect the condiments and make them stick to it, just like the pollen sticks to the wings of the butterflies. For this reason, we recommend Farfalle Rigate with full-bodied sauces, such as ‘alla Genovese’ or ‘rosso alla Salsiccia’ by Rustichella. For the lovers of more intense tastes, we recommend it with a condiment made of fresh stir-fried sausage with broccoli and radicchio and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 9 minutes.
Pappardelle all’Uovo is the most representative type of pasta from Latium and Tuscany, regions rich in game and, therefore, homelands of traditional meat-based recipes. Some of the condiments through which you can cook Pappardelle include, among many others, Boar meat, mushrooms, sausage and truffle. We recommend it also with our ‘alla Salsiccia’ and ‘ai Funghi Porcini’ sauces, or with our ‘Tartufata’ sauce with a bit of Rustichella d'Abruzzo PrimoGrano Extra Virgin Olive Oil. Cooking time: 5-7 minutes.
Chili Pepper artisan pasta, similar to Spaghetti but with a bigger diameter. It indisputably matches Rustichella d’Abruzzo “alla Arrabbiata” or “Amatriciana” sauces, for the lovers of intense tastes. You can also season it with a bit of Rustichella INTOSSO Extra Virgin Olive Oil or a condiment made of Rustichella d’Abruzzo Anchovies and Chili Pepper in Extra Virgin Olive Oil, for those who cannot resist chili pepper. Cooking time: 8-10 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.
Tagliatelle all’Uovo Paglia e Fieno tell the story of all those families who gather around a rich table on Sundays. The combination of durum wheat semolina, fresh eggs and spinach give the palate the joy of conviviality and traditional tastes. Try this speciality with full-bodied meat-based sauces or with the more delicate vegetable-based ones. We recommend it with one of our ‘alla Salsiccia’, ‘alle Olive’ and ‘alla Genovese’ sauces, with a bit of Rustichella d'Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 5-7 minutes.
Rustichella d’Abruzzo Stuzzicarelli ai Funghi Porcini carries the irresistibly intense taste of earth and tradition. Try it with sausage, Abruzzo Pecorino cheese and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Try it also with our ‘ai Funghi Porcini’ sauce or with ‘alla Genovese’ sauce. Cooking time: 4 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 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.