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RUSTICHELLA D’ABRUZZO, CAPELLINI, BULK
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. 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.
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RUSTICHELLA, BUCATINI
Similar to thicker Spaghetti, they take their name from the hole in the middle. It is a very famous shape from Rome to Sicily. It combines well with full-bodied sauces such as Amatriciana (made with pork or bacon and tomato) without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.
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RUSTICHELLA, CALAMARATA
Resembling calamari rings, this pasta is very famous in Campania and Southern Italy. It is produced on Saturdays because the drying process needs to last 40 hours. Cooking time: 12-14 minutes.
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RUSTICHELLA, CANNOLICCHI
Originally from Sicily, this type of well-defined spiral-shaped short pasta, with a central hole that perfectly absorbs the seasoning inside, is perfect for a wide variety of condiments, from the vegetable-based to the more substantial meat-based ones. Cooking time: 7-9 minutes.
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RUSTICHELLA, CAPELLINI, BROWN BAG
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. 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.
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RUSTICHELLA, CASARECCIA, BULK
Also known as Cavatelli in certain areas of Italy, Casareccia, meaning home-style is very typical of the south of Italy and was orginally made by pushing the dough with a knife or a wooden pin. Cooking time: 10-12 minutes.
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RUSTICHELLA, CAVATELLI, BULK
From an Italian expression of cavare, meaning to get, to carve, this small pasta has the five thumbprints reminiscent of the motion of getting or grabbing something. The fingerprints are left on the dough from the slight rolling motion of the pasta-maker. Cooking time: 15-18 minutes.
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RUSTICHELLA, CESTINI
Cestini, translated as “baskets” in Italian, is a medium sized, shell-shaped pasta, perfect to serve with meat ragu or finely diced vegetables. Also great in baked pasta dishes like macaroni and cheese. Cooking time: 10-12 minutes.
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RUSTICHELLA, CHITARRA, BULK
Chitarra, meaning guitar in Italian, is a square-cut spaghetti very traditional of Abruzzo. The dough was traditionally rolled over a box strung with metal guitar strings at even spacing, producing a pasta of square shape. Cooking time: 14-16 minutes.
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RUSTICHELLA, CONCHIGLIONI
Large seashells with a ridged outside and a smooth cup, mostly used for stuffing. During his event in Stadio Olimpico in Rome on April 2016, Michelin-starred Chef Antonino Cannavacciuolo presented the recipe with which he started out in Villa Crespi, cooking Rustichella d’Abruzzo Conchiglioni filled with Gorgonzola cheese and puree of green apple and rapa celery.
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RUSTICHELLA, EGG FETTUCCINE
You have had a dish of egg Fettuccine at least once, right? Who hasn’t, anyway? Rustichella d’Abruzzo proposes one of the most famous types of pasta in the world, in its “nest” version, which contains traditions and tastes. The rough and porous texture and the intense perfume of durum wheat semolina and fresh eggs coming out after opening will conquer your heart and palate. Cooking time: 4-6 minutes.
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RUSTICHELLA, EGG PAPPARDELLE
Pappardelle is just perfect to serve at a table with friends or family. It is similar to Tagliatelle but certainly wider. These wide, classic noodles show off the pasta’s silky texture. Traditionally used with slowly cooked, chunky sauces. Cooking time: 5-7 minutes.
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RUSTICHELLA, EGG TAGLIATELLE
Tagliatelle was traditionally hand-made and cut with a knife. Wider then fettuccine, this pasta is mostly associated with Bologna, but today is very common throughout Italy. The genuine tradition of Emilia region and the pasta craftsmanship of Abruzzo region contained in an egg nest rich in tastes and perfumes. Cooking time: 4-6 minutes.
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RUSTICHELLA, FARFALLONI
Farfalloni, meaning big butterflies in Italian, are a bigger bow-tie than those commonly available, bearing soft ridges on the surface in order for the pasta sauce to adhere to it. Cooking time: 11-13 minutes.
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RUSTICHELLA, FARRO COUS COUS
Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.
