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.
Mezzi paccheri 500 g
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Produced through the same bronze dies used for the Paccheri, Rustichella d'Abruzzo proposes the Mezzi Paccheri, a shape of the same diameter, but half the length of the classic Paccheri. Perfect to collect any condiment thanks to its roughness on the surface, Mezzi Paccheri is excellent when combined with seafood and crustaceans for a typical Mediterranean-flavoured first course. Rustichella d'Abruzzo suggests to enjoy this shape with a classic recipe of the maritime gastronomy, such as "Pescatora" sauce or "Puttanesca" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 minutes.
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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.
Rustichella d’Abruzzo Bavettine all’Uovo is a tribute to the culinary tradition of Liguria. Made to be combined with the traditional Pesto of Liguria, it combines also with seafood-based condiments. We recommend it also with some of our sauces, such as ‘Vongole alla Marinara’, ‘Vongole’ and ‘alla Pescatora’, or with our organic ‘Pesto alla Genovese’ and a bit of Rustichella Extra Virgin Olive Oil. Cooking time: 4-6 minutes.
This kind of pasta that looks like retinal rods derives its name from the popular and ironic gluttony of priests (literally “priestchokers”). It combines well with a condiment “Mari e Monti” with pecorino cheese, turnip greens and mussels or broccoli and sausage. It is recommended also with Rustichella d’Abruzzo “alla Genovese” and “alla Pescatora” sauces. Cooking time: 13-18 minutes.
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.
Black, deep, exceptional. The "E153" charcoal spaghetti is the perfect superfood for sea flavors. It adapts perfectly to creamy sauces thanks to the absorption capacity of the bronze-drawn artisan spaghetti. Preparing them will make you feel like a true King of the seas.
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.
The origins of bergamot are uncertain and enveloped in an aura of mystery. Legend narrates that the plant was imported by Christopher Columbus from the Canary Islands, arriving in Reggio Calabria from the Spanish city of Berga from which it takes its name. The first plantation of bergamot dates back to 1750 when the owner Nicola Parisi develops it along the coast of the rushes. Harmonious and pleasant its essence is used as an antidepressant and antioxidant. 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: 9-11 minutes.
One of the traditional types of pasta from Campania. Long, candle-shaped and thicker than 1 cm, this pasta needs to be snapped before being cooked in a pot. The traditional recipe is Candele Lunghe cooked in oven as a classic “red” timballo (meat ragu, mozzarella and Parmigiano Reggiano cheese) or “white” (besciamella sauce, artichokes, cherry tomatoes, olives and bufala mozzarella cheese). It combines well with sauces such as Rustichella d’Abruzzo “alla Pecorara” and “all’Ortolana”. Cooking time: 7-8 minutes.
Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and courgettes. It combines very well also with several sauces like Rustichella d'Abruzzo "Bolognese", "alla Salsiccia", "alle Olive" and "Pomodoro e Basilico”. Cooking time: 10-12 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.
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.
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.
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.