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.
Ruote di Carro 500 g
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This type of pasta is very good for making cold pasta salads with cherry tomatoes, bufala mozzarella, fragrant basil, capers, slivers of Parmigiano Reggiano cheese, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and a bit of Rustichella d’Abruzzo Silver Balsamic vinegar of Modena I.G.P. It matches well Rustichella d’Abruzzo organic tomato and basil sauce. Cooking time: 10-12 minutes.
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Particular type of pasta similar to barley grains but with larger size (between 1.15 and 1.30 mm), perfect for the preparation of vegetable soups or simply as pastina in a soup. Also recommended for cold pasta salad with cherry tomatoes, mozzarella, basil and with Rustichella d'Abruzzo porcini-aromatized extra virgin olive oil, or simply as a "healthy" starter with Rustichella d'Abruzzo “Intosso” extra virgin olive oil. Cooking time: 7-8 minutes.
With a triangular section, Traghetti is a type of pasta made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. It combines very well with white seafood-based condiments or with a homemade ragu. We also recommend it with Rustichella d’Abruzzo “ai Funghi Porcini” and “Bianco alla Salsiccia” sauces. Cooking time: 9-11 minutes.
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.
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.
Black, deep, exceptional. The "E153" charcoal spaghetti is the perfect superfood for sea flavors. It adapts perfectly to creamy sauces thanks to the absorption capacity of the bronze-drawn artisan spaghetti. Preparing them will make you feel like a true King of the seas.
Le Pappardelle evocano sapori forti e decisi da assaporare in compagnia della famiglia o degli amici. Simili alle Tagliatelle ma di larghezza decisamente superiore, si abbinano rigorosamente condimenti a base di carne come i nostri sughi alla Salsiccia o alla Genovese, accompagnati da un filo di Olio Extra Vergine d'Oliva monocultivar INTOSSO PrimoGrano Rustichella d'Abruzzo. Tempo di cottura: 2 minuti.
Produced through the same bronze dies used for the Paccheri, Rustichella d'Abruzzo proposes the Mezzi Paccheri, a shape of the same diameter, but half the length of the classic Paccheri. Perfect to collect any condiment thanks to its roughness on the surface, Mezzi Paccheri 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 the maritime gastronomy, such as "Pescatora" sauce or "Puttanesca" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 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.
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.
Typical pasta of this region, it is made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. Perfect in legume soups, with beans, crunchy bacon and Rustichella d’Abruzzo INTOSSO Extra Virgin Olive Oil, with scrambled eggs and chicken livers “cace e ove”. It matches perfectly Rustichella d’Abruzzo “alla Salsiccia” or “Ragù Bianco” sauces. Cooking time: 7-9 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. To enjoy its organoleptic properties, we recommend using it “raw”, pan-frying it together with pasta and adding just a little bit of PrimoGrano INTOSSO Extra Virgin Olive Oil with some perfumed basil leaves.
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.
Curious, original, “shell-shaped” pasta, this type is particularly suitable for collecting the sauce in its interior. Perfect both with vegetables for a cold summer dish and with a sauce with olives or Rustichella d'Abruzzo "alla Norma" sauce. Cooking time: 10-12 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.