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RUSTICHELLA, LINGUINE, BULK
With same length of spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or pesto alla Genovese Rustichella d’Abruzzo. Cooking time: 9-11 minutes.
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RUSTICHELLA, TRENNE, BULK
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 minutes.
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RUSTICHELLA, ORECCHIETTE, HANDMADE
Orecchiette meaning little ears, is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning the ears of the priest.
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RUSTICHELLA, SPAGHETTI, BULK
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like Carbonara and Cacio e Pepe to the vegetables. Cooking time: 9-11 minutes.
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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, PENNE RIGATE, BULK
One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d’Abruzzo Arrabbiata, Amatriciana, or Norma sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 minutes.
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RUSTICHELLA, TORCHIO CAMPANELLI, BULK
Torchio, meaning press in Italian, is shaped as a grill or hydraulic press. The torch-like shape, also known as campane (bells), has different textures when cooked and will cup sauce beautifully. Serve with meat or vegetable ragù so that the sauce will be cupped in the shape. Perfect for Puttanesca sauce or with peas and sausage. Cooking time: 10-13 minutes.
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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, GARGANELLI, HANDMADE, BULK
Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes from garganel, or the esophagus in the end of a chicken neck, a short tube with ridges all around. This pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled over a petine (weaver’s comb) or basket to give it the ridges on the outside. Cooking time: 9 minutes.
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PAPPARDELLE, ORZO TUXEDO BLACK AND WHITE BLEND
Unique and elegant, this black-tie orzo product blends black Calamari and Plain Semolina Orzo. Always a favorite as an accompaniment to seafood dishes. This orzo blend was created for a special New Year’s Eve banquet of a local caterer. Their theme? All food served that night was dressed in formal black and white.
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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, STROZZAPRETI, BULK
Known as Stringozzi, of Friuli origins, strozzapreti literally means priest stranglers, in reference to the popular belief of the great appetite of priests. Very uneven in texture with an unusual bite. Cooking time: 13-18 minutes.
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RUSTICHELLA, RIGATONCINI, BULK
The small version of rigatoni (ridged) tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes. Cooking time: 10-12 minutes.
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DE CECCO, SPAGHETTINI, BULK
This cut comes from southern Italy, specifically from Naples. It has a round section (long, thin round strands) and is between 0.045 and 0.046 thick.
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DE CECCO, TORTIGLIONI, BULK
Tortiglioni’s geographic origin is uncertain. They belong to the short, straight ridged pasta cuts. They are 1.889 long, between 0.041and 0.045 thick , with a 0.444 diameter.
