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.
Spinach tonnarelli 500 g
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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.
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Rich in flavor and color, spaghetti with turmeric and ginger is the perfect dish to impress in the kitchen. Bright color and full of life this spaghetti with unique properties is suitable for those who are not afraid to dare. Vitality is the key to describing this spaghetti with unique properties.
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.
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.
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.
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.
Originally from Molise region, this type of artisan pasta in a lengthened shape and a groove on the inside, is widespread in Southern Italy. Its traditional recipe is with meat ragù or broccoli and sausage. It combines well also with Rustichella d’Abruzzo “ragù bianco con Porcini” and “sugo bianco alla Salsiccia” sauces. Cooking time: 10-12 minutes.
Rustichella d’Abruzzo Stuzzicarelli al Peperoncino could not be missing, for the lovers of spicy tastes. Made with top quality durum wheat semolina, fresh eggs and chili pepper powder, we recommend it with Pecorino cheese fondue and crispy cheek lard, or with our ‘alla Genovese’ or ‘Vongole alla Marinara’ sauces. Cooking time: 4 minutes.
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.
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: 16-18 minutes.
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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.
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.
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.
Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.
Rustichella d’Abruzzo Stuzzicarelli al Nero di Seppia, made with top quality durum wheat semolina, fresh eggs and natural Black Squid Ink, brings to your table the best seafood recipes. Try it with salted codfish, mullet’s eggs, parsley and Rustichella d’Abruzzo Extra Virgin Olive Oil, or season it with our ‘Vongole alla Marinara’ sauce with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil and parsley. Cooking time: 4 minutes.
Rustichella d’Abruzzo Conchiglioni pasta is offered with the new captivating packaging in pure Kraft paper. During his event in Stadio Olimpico in Rome on April 2016, Michelin-starred Chef Antonino Cannavacciuolo presented the recipe with which he started out in Villa Crespi, cooking Rustichella d’Abruzzo Conchiglioni filled with Gorgonzola cheese and puree of green apple and rapa celery. Another Mediterranean recipe is Conchiglioni “alla Sorrentina” (addition of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil is recommended) or as a starter filled with tuna fish, tomatoes, capers, lemon zest, rocket and Rustichella d’Abruzzo rocket-aromatized extra virgin olive oil. It is recommended also with our condiment “alla Pecorara”. Cooking time: 11-14 minutes.