Originally from Bologna, these simple durum wheat semolina skeins (bronze-drawn and dried at low temperature), are made without eggs to satisfy also those who have specific intolerances. The sauce par excellence is the meat sauce "alla Bolognese", but this type combines well also with Rustichella d'Abruzzo "alla Genovese", "Tomato and Basil" and "Truffle" sauces. Cooking time: 5 minutes.
Paccherini alla fragola 250 g
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Thanks to its shape and colour, strawberry has always been considered the fruit of love. It was already known to the ancient Romans who consumed it during the festivities in honor of Adonis. According to the myth, the tears of the goddess Venus fallen on the earth after her death would have given rise to the seedlings of strawberries. With a sweet taste and an intense aroma, strawberries are a concentrate of beneficial and curative properties. Cooking time: 13-15 minutes.
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One of the most famous types of pasta in the world, made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, widely used in plenty of recipes: ‘mushrooms’, ‘sausage and saffron’ or the traditional ‘ragù all’abruzzese and Farindola Pecorino cheese’. It also combines perfectly with all of Rustichella d’Abruzzo red and white sauces. Cooking time: 7-9 minutes.
One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d'Abruzzo "Arrabbiata", "Amatriciana" or "Norma" sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 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.
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.
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.
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.
Rustichella d’Abruzzo Nastrini is highly requested by the European market and can be prepared with seafood-based condiments such as scampi, scallops and a bit of mullet’s eggs. Its particular texture and versatility make this type of pasta perfect to combine with stronger sauces, such as our ‘Tartufata’ with truffle slivers, pecorino cheese and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 2 minutes.
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’.
Rustichella d'Abruzzo Lasagne, thin egg dough sheets, rough and porous, are made with 7 fresh eggs per kg of semolina. Lasagne are indisputably the protagonists of a number of traditional gourmet vegetable-based recipes, or as a tasty timballo stuffed with grilled eggplants, bufala mozzarella cheese and fresh tomato sauce. If you prefer the classic tastes of the Italian culinary tradition, we recommend it with Rustichella d’Abruzzo ‘Ragù bianco alla Salsiccia’ or ‘alla Genovese’ sauces. Cooking time: 3-5 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.
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.
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.
Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.