Grattini all’Uovo is a small-sized grain-shaped type of egg pasta, perfect for vegetable soups or legume soups. We recommend it with a delicate leek and potato soup or with a simple vegetable broth with a bit of Rustichella d’Abruzzo Extra Virgin Olive Oil. Cooking time: 5 minutes.
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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Rustichella d’Abruzzo has recently introduced an exclusive new item in its references, Paccherini ai Frutti di Bosco, a type of pasta made to satisfy the needs of Chefs to create innovative and unique recipes. It is made with a mix of 100% Italian durum wheat semolina and 23% of fresh puree of wild fruits (Blackberry 12%, Currant 11,5% and Raspberry 11,5%). Paccherini is bronze drawn and slowly dried at low temperature in order to keep perfume and quality. Starred Chef William Zonfa’s recipe is Paccherini ai Frutti di Bosco with Porcini mushrooms, asparagus salad, L’Aquila saffron D.O.P. cream and juniper-flavoured ricotta cheese. For the lovers of seafood, we recommend it with roasted cuttlefish, parsley and Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 13-15 minutes.
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.
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.
Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus. It matches also Rustichella d’Abruzzo organic tomato and basil sauce or “alla Genovese”. Cooking time: 10-12 minutes.
Made with durum wheat semolina and high quality water, this classic type of the Italian kitchen matches the "Bolognese” sauce, prepared according to traditional recipes with lean pork, veal and beef, minced meat cooked with slightly fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmigiano Reggiano cheese. The Rustichella d'Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Cooking time: 9-11 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.
From the far east, land of ancient medicinal culture, the union between the two most common and precious plants that arrived in the West create the perfect mix of vitamins and antioxidants. With a fresh and sparkling flavor, the spaghetti with matcha and ginseng will make you discover in a new way of tasting and conceiving pasta.
Capelli d’Angelo (Italian for “Angel’s hair”) is one of the classic types of the line Pastine, perfect to make vegetable soups, more full-bodied condiments like Rustichella d’Abruzzo “Pomodoro e Basilico” sauce with a bit of Rustichella Extra Virgin Olive Oil, or with a delicate scampi broth with a bit of minced parsley and chives. Cooking time: 5 minutes.
This shape of short pasta , which has longitudinal grooves, is among the most requested ones for making first courses with seafood-based condiments, with prawns and courgettes, with mushrooms and truffles, or stuffed. It can also be used for making baked pasta, to be seasoned, for example, with eggplant and mozzarella. Cooking time: 10-12 minutes.
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.
The Pineapple is originally from South America. Indios used to call it ANANA, from the word NANA (perfume), while Conquistadores used to call it PINE CONE OF THE INDIES or ROYAL PINE CONE. The pineapple is a symbol of welcome and hospitality and has a delicious sweetness on the inside. The amount of vitamins and natural constituents make the pineapple a healthy fruit. Cooking time: 13-15 minutes.
Artisan pasta aromatized with Spinach leaves from Italian cultivations, similar to Spaghetti but with a bigger diameter. It matches Rustichella d’Abruzzo organic “Pomodoro e Basilico” sauce or “alla Arrabbiata” sauce, or with Rustichella d’Abruzzo organic “Pesto alla Genovese”, not pasteurised. Cooking time: 9-11 minutes.
Rustichella d’Abruzzo long-shaped pasta aromatized with Black Squid Ink. The classic recipe is with squids, prawns, cherry tomatoes and mullet’s eggs, or with smoked salmon and Rustichella d’Abruzzo Extra Virgin Olive Oil. We recommend it with Rustichella d’Abruzzo “Pomodoro e Basilico” sauce. Cooking time: 9-11 minutes.
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.