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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, 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, RADIATORI
Ingredients: durum wheat semolina, waterMeaning “radiators” in Italian, this shape designed in the 1960s is reminiscent of the shape of car radiator metallic grills or home water-heaters. An amusing texture when cooked and much loved by children in Italy.Serve with arugula, sautéed onions, and chopped fresh tomato, or any sauce with finely chopped ingredients so that they will be trapped in between the ridges.
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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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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, 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, 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, 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, TROFIE, HANDMADE BULK
The most typical of Ligurian shapes, trofie are always served with pesto and green beans when in season. The name is derived from a Greek word meaning nourishment. Cooking time: 12-14 minutes.
