Pasta & Rice

Bucatini, Rustichella, 500g

Pappardelle is a large type of pasta and it differs from tagliatelle in size: they are about 13 millimetres wide and about 2 millimetres thick. The width of the ribbon is thought to enhance the flavour of the pasta. They are made with durum wheat semolina

Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies.

Since The Early 1900's, Rustichella D'abruzzo Has Been Making Pasta From Two Natural Ingredients: Stone Ground Durum Flour From Hard Winter Wheat, And Pure Spring Water. The Pasta Is Extruded Through Hand Carved Bronze Dies, Some Of Which Date From The 19

Since the early 1900's, Rustichella d'Abruzzo has been making pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. The pasta is extruded through hand carved bronze dies, some of which date from the 19

Rustichella d'Abruzzo Spaghetti; Traditional long, thin pasta.

A slightly larger pasta than penne, with ridged sides to catch more of the sauce.

Rustichella d'Abruzzo pasta is made from two natural ingredients, pure well water and stone-ground durum flour from the hard winter wheat. These ingredients, when mixed together and extruded through hand-carved 18th century bronze dies, produce a textured

Rustichella d'Abruzzo tonnarelli al nero di seppia - black spaghetti pasta made with squid ink.

Three Colors Spaghetti durum wheat semolina pasta. Made in Italy.

Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40

Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40

This pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40

This pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40

This pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40

Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40