Additional information
Packsize | 12 KG |
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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.
Originally made by wrapping a bucatino around a knitting needle by Neapolitan housewives, these twice-as-long curly fusilli are very popular due to their hollow bite. Cooking time: 11-14 minutes.
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.
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.
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.
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.