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Pasta al Ceppo 500 g

Pasta al Ceppo 500 g

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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.



Specific References

16 suggested products

Paccherini all'ananas 250 g


The Pineapple is originally from South America. Indios used to call it ANANA, from the word NANA (perfume), while Conquistadores used to call it PINE CONE OF THE INDIES or ROYAL PINE CONE. The pineapple is a symbol of welcome and hospitality and has a delicious sweetness on the inside. The amount of vitamins and natural constituents make the pineapple a healthy fruit. Cooking time: 13-15 minutes.

Chitarra 500 g


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.

Nastrini 250 g


Rustichella d’Abruzzo Nastrini is highly requested by the European market and can be prepared with seafood-based condiments such as scampi, scallops and a bit of mullet’s eggs. Its particular texture and versatility make this type of pasta perfect to combine with stronger sauces, such as our ‘Tartufata’ with truffle slivers, pecorino cheese and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 2 minutes.

Tagliatelle Capricciose 250 g


Rustichella d'Abruzzo ha pensato anche ai palati più esigenti che trovano nelle Tagliatelle un formato irrinunciabile, realizzando la versione "capricciosa", dai bordi frastagliati, che permettono al condimento di aderire perfettamente e regalare un'intensa esperienza gourmet. Consigliamo l'abbinamento con i nostri sughi alla Bolognese o alla Genovese, o con la Crema di Funghi Porcini, accompagnati da un filo di Olio Evo monocultivar INTOSSO PrimoGrano Rustichella. Tempo di cottura: 4-6 minuti.

Spaghetti 500 g


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.

Paglia e Fieno 250 g


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.

Le Rustichelle Tube 500 g


A typical shape of the culinary tradition of Abruzzo, made with 100% eggs from hens in barns, without water, bronze drawn and slowly dried at low temperature (in tube package). This type of pasta has a texture with an exceptional roughness, visible to the naked eye. We recommend it with some red sauces, such as Rustichella d’Abruzzo ‘alla Norma’, ‘Bolognese’ or ‘Genovese’. Cooking time: 13-15 minutes.

Capellini 500 g


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.

Fregola 500 g


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

Nidi Tagliatelle 500 g


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.

Farfalle Rigate 250 g


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.

Abruzzo pear tomato puree 500 g


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.

Fettuccine 250 g


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.

Paccherini ai Frutti di Bosco 250 g


Rustichella d’Abruzzo has recently introduced an exclusive new item in its references, Paccherini ai Frutti di Bosco, a type of pasta made to satisfy the needs of Chefs to create innovative and unique recipes. It is made with a mix of 100% Italian durum wheat semolina and 23% of fresh puree of wild fruits (Blackberry 12%, Currant 11,5% and Raspberry 11,5%). Paccherini is bronze drawn and slowly dried at low temperature in order to keep perfume and quality. Starred Chef William Zonfa’s recipe is Paccherini ai Frutti di Bosco with Porcini mushrooms, asparagus salad, L’Aquila saffron D.O.P. cream and juniper-flavoured ricotta cheese. For the lovers of seafood, we recommend it with roasted cuttlefish, parsley and Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 13-15 minutes.

Maniconi Rigati 500 g


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.

Penne Rigate 500 g


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.