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.
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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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.
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.
Rustichella d’Abruzzo Laganelle allo Zafferano is made with top quality durum wheat semolina, fresh eggs and L’Aquila Saffron. Try it with crispy cheek lard, leek fondue, Abruzzo Pecorino cheese and a bit of saffron, for the lovers of this refined spice. We recommend it also with our ‘alla Salsiccia’ sauce with stir-fried radicchio and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: Cooing time: 4 minutes.
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.
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.
Peach and Apricot are the summer fruits par excellence. Apparently, Chinese emperors used to consume them already 4000 years ago. Originally from Central Asia, these fruits were brought to the Mediterranean area after the conquests by Alexander the Great. In ancient Egypt, they were sacred fruits to Arpocrate, god of silence and childhood: in fact, children’s cheeks nowadays are usually compared to these fruits, for their velvety softness. After a period of oblivion, Arabs reintroduced their plantation, for gastronomy and pharmacological use. Many famous artists such as Caravaggio, Renoir, Arcimboldo and Monet often painted them in their works, thanks to their beauty and colour. 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.
Rustichella d'Abruzzo has selected the best aromatic herbs of the Abruzzo tradition. This is how the Mistichelle d'Abruzzo (Savory, Laurel, Rosemary, Basil, Thymus, Sage, Mint) are born, rediscovering the ancient recipe of " the Virtues", the typical dish that used 7 herbs.
Rustichella d’Abruzzo Garganelli all’Uovo is a type of pasta originally from Emilia Romagna, very much loved and appreciated especially abroad. Thanks to its particular shape and the stripes on the outer surface, Garganelli can be prepared in broth, combined with some of our sauces like ‘alla Salsiccia’ or ‘alle Olive’, or with a vegetable pesto, pine nuts and Pecorino cheese, for the lovers of a healthy and well-balanced lifestyle. Cooking time: 9 minutes.
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.
Originally from Calabria, Fusilli al Ferretto is a type of handmade pasta created by rolling the dough around a knitting needle. It is one of the new items of the Formati Regionali line and can easily combine with an artichocke and nut sauce, or with sausage and chicory pesto, or with radicchio of Treviso and crispy speck. It matches well Rustichella d'Abruzzo red sauces such as the "Ortolana", the "Genovese" and "Puttanesca". Cooking time: 13-15 minutes.
Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.
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.
Linguette is “related” to the famous Genoese Linguine, but with eggs and a more flattened and slightly convex shape. It is perfect with Rustichella d’Abruzzo ‘Pesto alla Genovese’ with a bit of Parmigiano Reggiano cheese and Rustichella organic Extra Virgin Olive Oil. We recommend it also with our ‘Tartufata’.
The Teramana meatballs sauce is an unsurpassed condiment of the Abruzzo culinary tradition. Teramana meatballs are so-called because they were used in the so-called "ragù all'abruzzese" typical of the Teramo area and used above all on holidays and Sunday lunches. Thanks to the very small size of the meatballs, the sauce is a real concentrate of goodness, capable of making your dishes unique. Rustichella d'Abruzzo uses only high-quality ingredients as required by the traditional recipe.