Pappardelle Rigate 500 g

€2.80

By buying this product you can collect up to 2 points. Your cart will total 2 points that can be converted into a voucher of €0.00.

Tax included

A type of pasta made with durum wheat semolina and high quality water, similar to Tagliatelle but with a higher thickness and with a line carved on the surface that allows better absorption of the sauce, it goes well with red meat sauces such as wild boar, with mushrooms or just with fresh tomatoes and basil. Cooking time: 9-11 minutes.

Product details

Quantity


R00331

Specific References

16 suggested products

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.

Product display

Ruote di Carro 500 g

€3.30

This type of pasta is very good for making cold pasta salads with cherry tomatoes, bufala mozzarella, fragrant basil, capers, slivers of Parmigiano Reggiano cheese, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and a bit of Rustichella d’Abruzzo Silver Balsamic vinegar of Modena I.G.P. It matches well Rustichella d’Abruzzo organic tomato and basil sauce. Cooking time: 10-12 minutes.

Product details

Spaghettini 500 g

€2.80

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.

Product details

Le Rustichelle 500 g

€6.50

A typical shape of the culinary tradition of Abruzzo, made with 100% eggs from hens in barns, without water, bronze drawn and slowly dried at low temperature (in kraft paper package). This type of pasta has a texture with an exceptional roughness, visible to the naked eye. We recommend it with some red sauces, such as Rustichella d’Abruzzo ‘alla Pecorara’, ‘Amatriciana’, ‘Ortolana’ or ‘alla Salsiccia’. Cooking time: 13-15 minutes.

Product details

Pici 250 g

€3.70

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.

Product details

Pennine 500 g

€2.80

With a smaller diameter than Penne and a superior length, this type of short pasta is very well served with condiments of vegetables but also with a simple Rustichella d'Abruzzo “Pomodoro e Basilico” sauce. Cooking time: 8-10 minutes.

Product details

Cannolicchi 500 g

€3.30

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.

Product details

Pizzoccheri 250 g

€3.70

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.

Product details

Maccheroni 500 g

€2.80

C-shaped short pasta, it is used mainly with vegetable-based condiments and fresh ricotta cheese or a simple tomato sauce with basil. Ideal with Rustichella d'Abruzzo "Ortolana" and "alle Olive" sauces. Cooking time: 5-7 minutes.

Product details

Fusilloni Giganti 500 g

€3.20

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.

Product details

Sagne a Pezzi 500 g

€3.30

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.

Product details

Squid ink tonnarelli 500 g

€3.70

Squid Ink artisan pasta, similar to Spaghetti but with a bigger diameter. It matches seafood-based condiments with cherry tomatoes and rocket and the “mari e monti” (seas and mountains) version with prawns and cheek lard. It is perfect also with Rustichella d’Abruzzo organic “Pomodoro e Basilico” sauce or “alle Olive” sauce with a bit of Rustichella Extra Virgin Olive Oil. Cooking time: 9-11 minutes.

Product details

Penne 500 g

€2.80

One of the most well-known and worldwide sold types of short pasta, they are traditionally combined with Rustichella d'Abruzzo “Arrabbiata” or "Amatriciana" sauce or with a fresh and light condiment made with tuna, mozzarella and cherry tomatoes. Cooking time: 10-12 minutes.

Product details

Fusilli 500 g

€2.80

Originally from Southern Italy, this type of pasta was made in ancient times by skilled pasta makers, twirling rapidly Spaghetti around an iron rod. Today, Fusilli represents one of the most famous shapes of pasta in the world. Recommended with Rustichella d'Abruzzo "alla Salsiccia" or "Genovese" sauces. Cooking time: 9-11 minutes.

Product details

Quadrucci 250 g

€3.20

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.

Product details

Abruzzo pear tomato in pieces 500 g

€4.20

Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. It is unique and very different from all the other varieties of tomato. It has been cultivated for centuries and has very few seeds, it is very fleshy and weighs about 300-500 g. It is particularly suited for the preparation of sauces and its sweet and velvety taste, together with its low acidity, makes it much more refined than all other common types. To enjoy its organoleptic properties, we recommend using it “raw”, pan-frying it together with pasta and adding just a little bit of PrimoGrano INTOSSO Extra Virgin Olive Oil with some perfumed basil leaves.

Product details