Curious, original, “shell-shaped” pasta, this type is particularly suitable for collecting the sauce in its interior. Perfect both with vegetables for a cold summer dish and with a sauce with olives or Rustichella d'Abruzzo "alla Norma" sauce. Cooking time: 10-12 minutes.
Chili pepper tonnarelli 500 g
By buying this product you can collect up to 3 points. Your cart will total 3 points that can be converted into a voucher of €0.00.
Chili Pepper artisan pasta, similar to Spaghetti but with a bigger diameter. It indisputably matches Rustichella d’Abruzzo “alla Arrabbiata” or “Amatriciana” sauces, for the lovers of intense tastes. You can also season it with a bit of Rustichella INTOSSO Extra Virgin Olive Oil or a condiment made of Rustichella d’Abruzzo Anchovies and Chili Pepper in Extra Virgin Olive Oil, for those who cannot resist chili pepper. Cooking time: 8-10 minutes.
16 suggested products
The genuine tradition of Emilia region and the pasta craftsmanship of Abruzzo region contained in an egg nest rich in tastes and perfumes. Let yourself be blown away by the smell and texture of Rustchella d’Abruzzo Nidi Tagliatelle, made to create all those recipes that are still handed down from mother to daughter nowadays. We recommend it with our ‘alla Bolognese’ and ‘ai Funghi Porcini’, or with ‘Tartufata’ sauce and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 4-6 minutes.
This type of “mixed” artisan pasta was born in Abruzzo, particularly in the city of Teramo, where housewives in 1800s used to take the remains of foods used in wintertime and cook them by making an “only one abundant dish” with legumes, various types of dried pasta, fresh vegetables, raw ham and eggs, in order to leave winter behind and celebrate the beginning of spring. VIRTU’ matches well Rustichella d’Abruzzo “alla Pecorara” sauce. Cooking time: 10-12 minutes.
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.
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.
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.
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.
Paccheroni Rigati is one of the latest shapes launched by Rustichella d’Abruzzo. It has the same quality and texture of the incomparable Rustichella Paccheri, with ridgings on the outer surface that allow it to collect any kind of condiment. It is perfect in seafood-based recipes, it can also be cooked with a king prawn stuffing, porcini mushrooms and nduja, or in a more delicate version with prawns, cherry tomatoes, mashed mullet’s eggs and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.
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.
Originally from Campania, this shape looks like giant Maccheroni and is one of the most cooked types of pasta in Italy and in the world. Paccheri is used in a lot of recipes: from king prawns with Porcini mushrooms and nduja (a type of spicy sausage), to mozzarella cheese and pepper sauce, or with prawns and mashed mullet’s eggs, or cherry tomatoes and burrata cheese. Also, they can be filled with asparugs and bufala mozzarella cheese or mixed vegetables. It is recommended also with Rustichella d’Abruzzo “alla Napoletana” or “alle Vongole” sauces. Cooking time: 13-15 minutes.
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 "Boscaiola" but this type combines well also with Rustichella d'Abruzzo "Genovese", the "Ragù bianco ai Funghi Porcini" and "alla Salsiccia" sauces. Cooking time: 5 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.
Lumaconi Giganti is one of those types of pasta that are appropriate to enhance any rich condiment: from a stuffing with sausage and ricotta cheese, to one with eggplant and cherry tomatoes. We recommend it with Rustichella d’Abruzzo “alla Salsiccia” red sauce to the classic “Ragù di carne alla Bolognese”. Cooking time: 12-14 minutes.
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.
With same length of Spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or "pesto alla Genovese" Rustichella d'Abruzzo. Cooking time: 9-11 minutes.