Pasta
Rustichella d'Abruzzo pasta is different from commercially made pasta and has an outstanding taste!
Artisan pasta maker, Gianluigi Peduzzi, makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 40-60 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta. Rustichella d'Abruzzo creates in one year what commercial pasta producers make in one day.
Artisan pasta maker, Gianluigi Peduzzi, makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 40-60 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta. Rustichella d'Abruzzo creates in one year what commercial pasta producers make in one day.
