- Display 15 Products per page
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RUSTICHELLA, LASAGNE
One of the oldest preparations of pasta in Italy, lasagna is said to be the name used by the Romans and throughout Medieval texts. Today it is associated with one of the most famous and laborious dishes of Italian cuisine. Enjoy the pleasurable bite and flavor of Rustichella d’Abruzzo pasta in any of your lasagna preparations. Cooking time: 12-14 minutes.
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RUSTICHELLA, TRENNE
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, 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, 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, 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 TRUMPET
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, 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, 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, TROFIE, HANDMADE
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.
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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, 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.
