Rustichella d’Abruzzo – Best Italian Pasta
Rustichella d’Abruzzo has been making the best Italian pasta in Abruzzo since 1924. That's when Gaetano Sergiacomo, son of a mill owner, founded the pasta factory Pastificio Rustichella d’Abruzzo. The home of the Pastificio is a small village, aptly named after an Italian pasta shape: Penne.
Rustichella d’Abruzzo – Pasta from the Best Flour
Making pasta is a philosophy and an artisanal art. Since the dough consists of only a few ingredients like flour, eggs, and salt, or durum wheat flour, water, and salt, the quality of these ingredients is of utmost importance. The miller's son was always aware of the role played by the quality of the flour, as Abruzzo is known as Italy's granary.
Thus, Rustichella d’Abruzzo pasta is traditionally made from the best durum wheat flour and the soft spring water of Abruzzo. First, the dough is kneaded until it becomes supple, then it is allowed to rest before being kneaded again and extruded through traditional bronze dies. The bronze process gives the pasta a rough surface, which later ensures that the sauce served with the pasta can be wonderfully absorbed by the noodles, and the pasta still remains al dente. The slow drying over 50 hours at only 35 degrees is also a crucial step in pasta production.
Making pasta is a skill that is part of Italy's cultural heritage. Gian Luigi Peduzzi, the grandson of the company's founder, is rightly proud that Pastificio Rustichella d’Abruzzo contributes to this. With the same passion for good pasta as Gaetano once had, he now leads the pasta factory in the province of Pescara in its fourth generation.
Luciano Pavarotti, once one of the most famous opera singers of his time, was a fervent fan of Rustichella pasta. The fan mail, in which he praises the noodles above all else, is now treasured like a valuable artifact.
