Rustichella d'Abruzzo Lasagne, thin egg dough sheets, rough and porous, are made with 7 fresh eggs per kg of semolina. Lasagne are indisputably the protagonists of a number of traditional gourmet vegetable-based recipes, or as a tasty timballo stuffed with grilled eggplants, bufala mozzarella cheese and fresh tomato sauce. If you prefer the classic tastes of the Italian culinary tradition, we recommend it with Rustichella d’Abruzzo ‘Ragù bianco alla Salsiccia’ or ‘alla Genovese’ sauces. Cooking time: 3-5 minutes.
Paccheroni Rigati 500 g
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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.
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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.
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.
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.
A type of pasta made with durum wheat semolina and high quality water, similar to Tagliatelle but with a higher thickness and with a line carved on the surface that allows better absorption of the sauce, it goes well with red meat sauces such as wild boar, with mushrooms or just with fresh tomatoes and basil. Cooking time: 9-11 minutes.
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.
One of the most famous types of pasta in the world, made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, widely used in plenty of recipes: ‘mushrooms’, ‘sausage and saffron’ or the traditional ‘ragù all’abruzzese and Farindola Pecorino cheese’. It also combines perfectly with all of Rustichella d’Abruzzo red and white sauces. Cooking time: 7-9 minutes.
Originally from Campania region, this type of pasta looks like lengthened Fusilli and housewives in the past used to make it by rolling a Bucatino around a knitting needle. Delicious with a simple Rustichella d’Abruzzo tomato and basil sauce or “alla Pecorara” sauce, combined with Rustichella d’Abruzzo Farindola Pecorino cheese and extra virgin olive oil. Cooking time: 11-13 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.
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.
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.
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.
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 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.