Spaghettini 500 g

€2.80

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Shape of the same length of spaghetti but with a smaller diameter and thus shorter cooking time, Spaghettini pasta combines well with Rustichella d'Abruzzo fish sauces or simply with garlic, oil and hot pepper. Cooking time: 6-8 minutes.

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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.

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Originally from Sardinia, the making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven. The traditional recipe is Fregola Sarda with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola Sarda with roasted courgettes, cherry tomatoes and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil, or the one by the starred chef William Zonfa, who usually cooks this type of pasta with fresh sausage, blueberry and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 10-12 minutes.

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Originally from Asia Minor (Persia and Afghanistan), pomegranate (Latin name “Punica granatum”) and its fruits were brought in Europe by Phoenician merchants. Italian word derives from “mela” (apple), for its shape and colour, and “grana” (grain), for the consistency of its internal seeds, very similar to corn. It is one of the main subjects in many stories and legends, and it was a sacred plant to Juno and Venus in ancient Greece. In ancient Rome, brides used to put pomegranate branches in their hair, symbol of fertility and richness. It was very widely represented in works of art and culture during the Renaissance, main subject in the works of Caravaggio. Nowadays, this fruit is used to make Italian and European dishes simply unique! Cooking time: 13-15 minutes.

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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.

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Type of Fusilli in a "double S" shape, with a characteristic central groove, originally from Sicily, but also known in other regions of Southern Italy. It combines well with Rustichella d'Abruzzo meat sauce and condiments with vegetables or seafood. Cooking time: 9-11 minutes.

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Tagliolini 250 g

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Historical testimonies prove that Tagliolini is originally from Piedmont and Molise. Thanks to its thin diameter and short cooking time, Egg Nests are used to make traditional recipes with a gourmet touch, but also combined with full-bodied sauces. The intense smell of fresh eggs and durum wheat semolina will conquer you from the very beginning, when opening the packaging, and will inspire you. The most famous recipe is Nests with Porcini mushrooms and Alba black Truffle slivers, with a bit of Abruzzo pecorino cheese and a Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. We recommend it also with some of our sauces, such as ‘Ragù bianco’ or ‘bianco alla Salsiccia’. Cooking time: 2-3 minutes.

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Exclusive type of Rustichella d'Abruzzo made with the best selections of durum wheat, the "Spaghettone del Leone" has a circular section of 2.6 mm, and it is bronze-drawn and dried at low temperature. This Spaghetto is heftier and thicker than the classic one and the Spaghettone PrimoGrano, made to satisfy even more demanding palates. The condiments are represented from the best Rustichella d'Abruzzo sauces like “Amatriciana”, “Cacio e Pepe”, “Norma” and white sauce with porcini mushrooms. Cooking time: 14-16 minutes.

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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.

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Orzo pasta 500 g

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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.

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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.

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