Rustichella d'Abruzzo -- Anellini, Penne Rigate, or Rigatoncini

Rustichella d'Abruzzo -- Anellini, Penne Rigate, or Rigatoncini

from 9.35

Rustichella d'Abruzzo, founded in 1924, wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo. In the family firm, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past. Their exclusive bronze molds gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe. The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavor of the wheat comes across wonderfully during cooking.

Rustichella's short pastas-- 

  • Anellini -- Tiny ring shapped pasta
  • Penne Rigate - Rigate means it has ridges rather than a smooth surface.
  • Rigatoncini are smaller rigatoni
Rust. Bags:
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17.6 oz

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