Rustichella d’Abruzzo is known as the Most Traditional Pasta In The World. Born in 1924 in Penne with the name Pastificio Gaetano Sergiacomo; today it is the brand of artisan pasta used by the best Chefs in the world.
There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on the palate. Rustichella d’Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.
Shop online for Rustichella d’Abruzzo other pastas.