Rustichella d'Abruzzo has also thought of the most demanding palates who find an indispensable format in Tagliatelle, creating the "capricious" version, with jagged edges, which allow the sauce to adhere perfectly and give an intense gourmet experience. We recommend pairing with our Bolognese or Genovese sauces, or with Porcini Mushroom Cream, accompanied by a drizzle of extra virgin olive oil.
Egg pasta accompanies the table of Italians on holidays and takes its different forms according to the place and region of origin. Adding eggs to semolina gives the pasta a plus in terms of texture and flavor, which is why Rustichella d’Abruzzo keeps faith with tradition, respecting the times and methods of preparation. Like a hug that never stops warming the heart, our egg skeins will embrace your condiments. Prepared with the best durum wheat semolina of superior quality and fresh eggs, the Rustichella d’Abruzzo Matassine will satisfy the palates of even the most passionate about egg pasta who want to try a gourmet experience without departing from tradition.
Today, just like 100 years ago, Rustichella d’Abruzzo produces artisan pasta while following three golden rules of tradition:
The choice of the semolina from a accurate selection of the best durum wheat,
The use of bronze dies that give the pasta a special roughness essential to make it absorb any kind of sauce and then exalt the taste of any pasta dish,
The long drying process during 24-56 hours made keeping very low temperatures around 45°. This process preserves the protein values and helps to keep the organoleptic characteristics of the semolina unchanged, giving the products a special taste.
Set up in 1924, Rustichella d’Abruzzo once was as small artisan pasta laboratory. The artisan production method is the same as followed in the past time, and Rustichella d’Abruzzo’s pasta cuts are easily recognized at a glace. Located in the Abruzzo region, the pasta factory uses the best ingredients to make traditional and special durum-wheat pasta according to the old tradition.
Obtained by passing the semolina, slowly mixed with water, through the bronze dies that make the surface of the shapes rough and porous, perfect in combination with sauces and condiments. The rough surface enhances the aroma of the semolina obtained from selected durum wheat. The drying takes place at a very low temperature (40 ° / 45 °) for a duration (24-56 hours) which varies according to the formats. With this method the protein values and the exceptional organoleptic characteristics of the selected durum wheat are preserved.
10 Good Reasons to buy Rustichella d’Abruzzo:
Selected and certified durum wheat semolina with high proteic content
Artisan production method
Use of bronze dies
Slow drying process at low temperature
High roughness of pasta surface
Prefect absorbents of the pasta sauces and seasonings
Excellent taste and perfume of wheat
Research and innovation
Respect of the environment
100% recyclable packaging and usage of natural inks
Ingredients: Durum WHEAT semolina, EGGS 31.7%
| Country | Italy |
| Premium food producer | Rustichella d'Abruzzo |
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