Rustichella Pasta Spaghetti

$10.00 / 1.1 lb Bagprice is $10.00 by 1.1 lb Bag

by Rustichella d'Abruzzo
Italy

Gianluigi Peduzzi grew up watching his Nonno make pasta in his small Italian village of Pianella, and today the tradition lives on in his Rustichella Pasta Spaghetti. Made from heirloom wheat grown in Italy’s Abruzzo region and harvested in the summer months, this rich, hearty pasta has a rustic essence and toasty, nutty flavor. Best cooked to a perfectly ‘al dente’ texture, this traditional spaghetti is best paired with 1932 Pomodoro Basil Sauce and a few shavings of Murray’s Parmigiano Reggiano.

“I eat a ridiculous amount of pasta and Rustichella is one of my favorite makers. This spaghetti clings onto sauce much better than most other brands I’ve tried because of the traditional tools used to make the pasta.”

Murray’s Marketing Team – New York, NY

Durum Wheat Semolina, Water

Allergens: Wheat

Founded in 1989, Rustichella d’Abruzzo is an Italian, family-owned company that specializes in rustic pastas.
Rustichella Pasta Spaghetti is made according to a traditional Italian recipe.
Made from heirloom wheat, the pasta is extruded through a bronze die, a traditional Italian pasta-making tool that shapes and cuts the pasta into long strings.
The pasta is air-dried to develop its toasty flavor.
Spaghetti is the most famous and popular style of pasta and has become a symbol of Italian cuisine.
Its name comes from the word “spago,” which translates to “string” or “twine,” a reference to its long noodle shape.
While its exact origins are unknown, many suspect spaghetti was brought to Italy by Marco Polo after encountering a type of wheat noodles in China.

Founded in 1989, Rustichella d’Abruzzo is an Italian, family-owned company that specializes in rustic pastas.
The company is rooted in a pasta-making tradition—the grandfather of current owners Gianluigi and Maria Stefania Peduzzi started his own pasta factory in the 1920s.
The Peduzzi family uses only the best semolina from local durum wheat as the base for their pastas.
Once mixed with mountain water, the pasta is pressed through a traditional bronze die, giving it a distinct, hearty texture.
The pasta dries slowly, at low temperatures, to develop a rich, toasty flavor that sets it apart from the typical noodle and has earned widespread praise.
In fact, when their spelt pasta was featured in a New York Times article in 1991, the company’s San Francisco distributor sold out of the pasta within hours of the story’s publication.