Additional information
Packsize | 4/5 LB |
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Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape; they are 1.614′ long, between 0.053′ and 0.058′ thick, with a 0.393′ diameter. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a ‘spaghetto’ around a knitting needle. This movement resembled the one of a spinning machine. The word fusillo, as a matter of fact, comes from fuso, spindle or rod typical of knitting.
Packsize | 4/5 LB |
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They are expecially tasty with ragù (for example napoletana) and ricotta sauces. They also taste excellent with tomato sauces, adding peppers, eggplant, olives and capers.
Rigatoni with reduced size, it is used especially with seafood-based condiments for fresh and light meals, or with broccoli and sausage. It matches Rustichella d’Abruzzo Bolognese and alla Salsiccia sauces. Cooking time: 10-12 minutes.
Made with durum wheat semolina and high quality water, this classic type of the Italian kitchen matches the blognese sauce, prepared according to traditional recipes with lean pork, veal and beef, minced meat cooked with slightly fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmigiano Reggiano cheese. The Rustichella d’Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Cooking time: 9-11 minutes.
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.
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.
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.