Tortiglioni 500 g

€2.80

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This type of short pasta, which has spiral grooves on the surface, is often combined with vegetable-based condiments or is used to make the "pasta alla Carbonara" with crispy bacon and pecorino cheese, in alternative to Spaghetti. It also combines very well with Rustichella d'Abruzzo "alla Salsiccia" white sauce and "ai funghi Porcini" white ragù. Cooking time: 10-12 minutes.

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With a smaller diameter than Penne, this particular short pasta is known to be the most widely used shape in the realization of a first course with seasoning "vodka and bacon" or with "Pachino" cherry tomatoes and basil, or with Rustichella d'Abruzzo "all'Ortolana" or "Peperoni" sauce. Cooking time: 10-12 minutes.

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Gnocchetti Sardi 500 g

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Originally from Sardinia, this 2 cm long striped shell-shaped pasta is the most used one when it comes to important events like historical commemorations, village celebrations, festivals and weddings. The simplicity of this pasta, deriving from the dough made with the best durum wheat semolina and water, bronze drawn and dried at low temperature, matches a wide range of condiments. The classic recipe is “alla Campinadese”, which is prepared with a condiment based on Sardinia’s sausage ragù, sautéed in extra virgin olive oil with chopped onion, tomato, saffron threads and grated Sardinia’s cheese. There are also several vegetable-based condiments to be combined with, such as the classic “broccoli and sausage” and a delicate pesto with spinach, almonds, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and Parmigiano Reggiano cheese. Cooking time: 11-13 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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Tondino white bean 500 g

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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.

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Spaghettoni 500 g

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Spaghettoni is a classic type of pasta that cannot be missing in your kitchen, with its section of 2,15 mm. Produced with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, it has a unique texture and perfume of wheat. The best recipe with it is “Carbonara”, or combined with some Rustichella d’Abruzzo red and white condiments, such as “Cacio e Pepe” or “alla Salsiccia” sauces. 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.

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€3.70

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.

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Orecchiette 250 g

€3.30

This typical type of artisan pasta from Apulia region, derives its name from its characteristic shape (orecchiette means ‘small ears’) made by pushing the dough with thumbs. The classical recipe with orecchiette is “alla Pugliese” with turnip greens, sausage and garlic. It also combines with a meat ragù and Rustichella d’Abruzzo “alla Pecorara” or “alla Salsiccia” sauces. Cooking time: 12-16 minutes.

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€9.40

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Pappardelle al Limone 250 g

€4.80

Rustichella d’Abruzzo proposes Pappardelle al Limone, made with top quality durum wheat semolina, fresh eggs and lemon juice added to the dough, bronze drawn and slowly dried at low temperature, in order to obtain an incomparable texture. The perfume of lemon mixed with the one of eggs will conquer you right after opening the packaging. We recommend it with a boar meat ragù, mullet’s eggs, truffle slivers and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil, or with our ‘Ragù bianco alla Salsiccia’ with fresh radicchio and a bit of Abruzzo Pecorino cheese. Cooking time: 4 minutes.

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With a length significantly lower than Penne Rigate, this short pasta is known to be the most widely used shape in the realization of a first course with seasoning "alla Amalfitana" (tuna, tomatoes, mozzarella and black olives). It matches the Rustichella d'Abruzzo "alle Olive", "all’Ortolana" and "Amatriciana" sauces. Cooking time: 10-12 minutes.

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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.

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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’.

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