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.
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.
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Bigger than the classic shape (6 cm long and 1,8 cm large), Rustichella d’Abruzzo Fusilloni pasta is cooked by Chef Arcangelo Dandini (from ‘L’Arcangelo’ restaurant, in Rome) and Pasquale Torrente (from ‘Al Convento’ restaurant, in Cetara) in their special recipe “Gricia a Mare”, with crispy cheek lard and prawns. We recommend it with rich sauces such as Rustichella d’Abruzzo “alla Salsiccia” red sauce or “ai Funghi Porcini” sauce with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 13-15 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.
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.
High quality durum wheat semolina pasta. We suggest pairing with Extra Virgin Olive Oil, an excellent source of energy and essential fatty acids, produced from olives from the vestina area called "golden triangle" with a intense but not strong taste, it is suitable for all . Cooking time: 7 minutes.
The intense perfume of black Truffle together with the taste of eggs and durum wheat semolina will give you an unforgettable experience. Try Rustichella d’Abruzzo Laganelle al Tartufo in the classic recipe with Porcini mushrooms, nuts and Alba black truffle slivers. We recommend it also with our ‘Tartufata’ sauce or our ‘ai Funghi Porcini’ sauce, with a bit of Rustichella d'Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 4 minutes.
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.
One of Rustichella d’Abruzzo new items in Limited Edition 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.
Rustichella d’Abruzzo Stuzzicarelli al Peperoncino could not be missing, for the lovers of spicy tastes. Made with top quality durum wheat semolina, fresh eggs and chili pepper powder, we recommend it with Pecorino cheese fondue and crispy cheek lard, or with our ‘alla Genovese’ or ‘Vongole alla Marinara’ sauces. Cooking time: 4 minutes.
This very peculiar type of “curl-looking” artisan pasta combines well with vegetable or meat ragù, or with Gorgonzola and nut cream or peas and sausage. Condiments with Rustichella d’Abruzzo “alla Puttanesca”, “alla Genovese” and “ragù bianco con Porcini” sauces are also recommended. Cooking time: 10-12 minutes.
Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and courgettes. It combines very well also with several sauces like Rustichella d'Abruzzo "Bolognese", "alla Salsiccia", "alle Olive" and "Pomodoro e Basilico”. Cooking time: 10-12 minutes.
The fagiolo Tondino of Abruzzo (round bean) was historically cultivated in Tavo and Nora valleys, once full of mills. Rustichella d’Abruzzo wants to propose again this ancient legume with PrimoGrano line, created in order to enhance the typical products of Abruzzo tradition in the Vestina area. The Tondino bean, harvested and selected by hand, is a top quality product strictly linked to the land of Abruzzo, with its unique and delicate taste. It is often used to prepare rustic soups and was consumed in the past as alternative to meat. For this reason, countless recipes with this ancient legume have been handed down from mother to daughter throughout the years.
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 South-central Italy, this oval-shaped and slightly curled type of artisan pasta is widely used in several traditional recipes. For instance, during the Palio festivity in Siena, Rustichella d’Abruzzo Cencioni are cooked with Pecorino cheese fondue, cherry tomatoes and rocket and served as prize for the winner. The Mediterranean variations of this recipe include the use of tomatoes, anchovies, capers and salted ricotta cheese, or sheep’s ricotta cheese, Calabrian sausage, tomato puree and Tropea onion. We recommend it with Rustichella d’Abruzzo organic tomato sauce and basil for the lovers of simple tastes. Cooking time: 20-22 minutes.
Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.