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.
Gnocchetti Sardi 500 g
Originally from Sardinia, this 2 cm long striped shell-shaped pasta is the most used one when it comes to important events like historical commemorations, village celebrations, festivals and weddings. The simplicity of this pasta, deriving from the dough made with the best durum wheat semolina and water, bronze drawn and dried at low temperature, matches a wide range of condiments. The classic recipe is “alla Campinadese”, which is prepared with a condiment based on Sardinia’s sausage ragù, sautéed in extra virgin olive oil with chopped onion, tomato, saffron threads and grated Sardinia’s cheese. There are also several vegetable-based condiments to be combined with, such as the classic “broccoli and sausage” and a delicate pesto with spinach, almonds, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and Parmigiano Reggiano cheese. Cooking time: 11-13 minutes.
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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.
Originally from Campania region, this type of pasta looks like lengthened Fusilli and housewives in the past used to make it by rolling a Bucatino around a knitting needle. Delicious with a simple Rustichella d’Abruzzo tomato and basil sauce or “alla Pecorara” sauce, combined with Rustichella d’Abruzzo Farindola Pecorino cheese and extra virgin olive oil. Cooking time: 11-13 minutes.
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like "Carbonara" and "Cacio e Pepe" to the vegetables. Cooking time: 9-11 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 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.
The history of kiwi began in China more than 700 years ago, where it was very well appreciated in Great Khan’s empire for its delicious taste and emerald-coloured pulp. It began to be widespread in the rest of the world in the 19th century, when a collector of the Royal British Society of Horticulture sent to his homeland some fruits and seeds. It was imported in Italy in the 70s, and nowadays it is the second world’s largest producer, thanks to its climate and the passion of its farmers. Cooking time: 13-15 minutes.
Originally from Northern Italy, this type of bow-tie-shaped short pasta is very commonly served in Emilia-Romagna, Abruzzo and Apulia. The most famous recipes are Farfalloni with salmon and cream, peas and speck or pumpkin fondue, nutmeg and Parmigiano Reggiano cheese. This kind of pasta combines well also with several sauces like the classic Rustichella d’Abruzzo tomato and basil sauce, with a bit of Rustichella chili-pepper-aromatized extra virgin olive oil. Cooking time: 11-13 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.
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.
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.
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.
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.
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.
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.
The quality of a homemade pasta, combined with the natural power of spirulina algae generate our superfood spaghetti. A combination of technology and tradition with high gastronomic potential because it is rich in vitamins and proteins. With an intense blue color, this spirulina spaghetti will not only improve everyday life but will make your dishes fragrant and colorful.