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Spaghetti 500 g

Spaghetti 500 g

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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.



Specific References

16 suggested products

Linguine 500 g


With same length of Spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or "pesto alla Genovese" Rustichella d'Abruzzo. Cooking time: 9-11 minutes.

Spaghetti Lunghi 500 g


Exclusive Rustichella d’Abruzzo shape: 50 cm long, bronze-drawn and dried at low temperature, it satisfies even the most demanding palates. It is recommended in the classic and everlasting combination with Rustichella d’Abruzzo “Aglio e Olio” condiment, with a bit of Rustichella chili-pepper-aromatized extra virgin olive oil for the lovers of spicy tastes. Cooking time: 9-11 minutes.

Spaghetti 300 g - The pilot


The latest product in gastronomy that enriches the already wide range of Rustichella. From now on, the consumers will be able to taste an excellent dish of Spaghetti in a very short time! With RAPIDA Pasta, we bring all the tastiness of an artisan pasta to your table in just 90 seconds! High quality semolina, bronze dies and slow drying process at low temperature make 90 Seconds Spaghetti suitable also for those who are not familiar with cooking: it is EASY, FAST and obviously GOOD! The packaging has an innovative “futuristic” appearance, telling consumers that Rustichella wants to break the misconception that Spaghetti is a slow product that does not fit the frenetic rhythms of everyday life. The innovation of “RAPIDA 90 Seconds Spaghetti” is the very thin (and patented) bronze die in the form of the letter “C”. The result is an excellent product with a very short cooking time, just 90 seconds! It has received a number of international awards, such as the “Global Competence in Food” Award at 2015 Anuga food show (one of the most important F&B events in the world) as Best Packaging, and “Fabi AWARD” at 2016 National Restaurant Association in Chicago.

Nidi Fettuccine 250 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 the meat sauce "alla Bolognese", but this type combines well also with Rustichella d'Abruzzo "alla Genovese", "Tomato and Basil" and "Truffle" sauces. Cooking time: 5 minutes.

Filini 250 g


Very thin strips of egg dough with a thickness of 1.5 mm. Filini is made with fresh eggs laid by free range hens. It is perfect to enhance seafood dishes with crustaceans and shellfish. It also combines well with more full-bodied condiments such as Rustichella d’Abruzzo ‘ai Funghi Porcini’ sauce with a bit of Rustichella PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 2 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.

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.

Fiori di Zucca 500 g


One of Rustichella d’Abruzzo new items that have recently been introduced in Italy and abroad. This type of pasta is similar to Torchietti and is made with 30% of puree of pumpkin. You absolutely need to try it with Rustichella truffle-aromatized Extra Virgin Olive Oil. Cooking time: 10-12 minutes.

Tagliatelle 250 g


The genuine tradition of Emilia region and the pasta craftsmanship of Abruzzo region contained in an egg nest rich in tastes and perfumes. Let yourself be blown away by the smell and texture of Rustchella d’Abruzzo Nidi Tagliatelle, made to create all those recipes that are still handed down from mother to daughter nowadays. We recommend it with our ‘alla Bolognese’ and ‘ai Funghi Porcini’, or with ‘Tartufata’ sauce and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 4-6 minutes.

Pappardelle 250 g


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.

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.

Pizzoccheri 250 g


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.

Pici 250 g


Pici is a kind of pasta that looks like larger Spaghetti and represents one of the recent new items out of the line Formati Regionali of Rustichella d’Abruzzo. The classic condiment is aglione, a tomato sauce with a particular type of garlic cultivated only in Sarteano (Siena) and its surroundings. However, this pasta can be combined also with livers sauce or with sautéed breadcrumbs in olive oil. Condiments like Rustichella d’Abruzzo “ai Funghi Porcini” and the amazing “Tartufata” sauces are also recommended. Cooking time: 20-22 minutes.

Quadrucci 250 g


Quadrucci all’Uovo tells the history of the most genuine side of Abruzzo region, when grandmothers used to do homemade fresh egg pasta, giving it the shape of tiny squares. The classic recipe is with a delicate vegetable broth with a bit of Rustichella d’Abruzzo Extra Virgin Olive Oil. It can also combine with more full-bodied condiments like a vegetable pureed soup or a “Pomodoro e Basilico” soup, seasoned with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 5 minutes.

Bavettine 250 g


Rustichella d’Abruzzo Bavettine all’Uovo is a tribute to the culinary tradition of Liguria. Made to be combined with the traditional Pesto of Liguria, it combines also with seafood-based condiments. We recommend it also with some of our sauces, such as ‘Vongole alla Marinara’, ‘Vongole’ and ‘alla Pescatora’, or with our organic ‘Pesto alla Genovese’ and a bit of Rustichella Extra Virgin Olive Oil. Cooking time: 4-6 minutes.

Cannolicchi 500 g


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.