Rustichella d'Abruzzo – Linguine – Italian durum wheat semolina pasta
Rustichella d'Abruzzo Linguine are a classic Italian pasta made from 100% durum wheat semolina. Linguine translates to "little tongues," as linguine are like spaghetti with flattened edges, resembling a tongue (Italian "lingua") in cross-section. Linguine are one of the most famous and popular Italian pasta shapes.
This wonderfully rough, light-colored pasta is pleasantly full-bodied and pairs perfectly with all kinds of sauces. Linguine taste great with light, fruity tomato sauces, with Aglio-Olio-Acciughe (garlic, oil, anchovies, and parsley), or with pesto. The cooking time for the pasta is 9-11 minutes.
Rustichella – Linguine from Abruzzo
Abruzzo in Central Italy is a fascinating region that combines sea and mountains. Even in summer, you can ski in the mountains. The cuisine is rural; in the hilly hinterland, it is hearty and meat-focused, while on the coast it is dominated by fresh fish. Durum wheat pasta in any form, like these linguine, are part of the evening menu as Primi Piatti.
In 1924, Gaetano Sergiacomo, who grew up as the eldest of seven children in a miller's family, founded Pastificio Rustichella d'Abruzzo. And fittingly, in a small town in the province of Pescara called Penne. Knowing the quality of the flour, Gaetano only processed the best durum wheat flour and the soft spring water of Abruzzo into the finest pasta.
To this day, nothing has changed in the production of the pasta, even though the company now delivers pasta from Abruzzo all over the world. The pasta dough for the linguine, which consists only of semolina and water, is extruded through traditional bronze dies. This, combined with slow drying over 56 hours at 35 degrees, results in a rough pasta surface that remains evenly al dente and perfectly absorbs sauces. The linguine are packed in the legendary brown paper bag with the Rustichella d'Abruzzo logo.
Pasta production is part of Italy's cultural heritage, and Gian Luigi Peduzzi, the founder's grandson, is proud of this. He successfully manages the Pastificio in its fourth generation. Opera singer Luciano Pavarotti was not only a big fan of Rustichella d'Abruzzo. You too can enjoy the best al dente pasta from Italy.