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Rustichella

Durum wheat spaghetti

Rustichella d'Abruzzo – Spaghetti – Italian pasta from…

Regular price 4,95€
Sale price 4,95€ Regular price 4,95€
Unit price 9,90€  per  kg
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Content

17 in stock

Variety
Durum wheat spaghetti
Durum wheat spaghetti
Penne Rigate Durum Wheat Semolina
Penne Rigate Durum Wheat Semolina
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Rustichella d'Abruzzo – Spaghetti – Italian Durum Wheat Semolina Pasta

The Spaghetti from Rustichella d'Abruzzo are the classic Italian pasta made from 100% durum wheat semolina. Translated, spaghetti means as much as small strings. Spaghetti is the most well-known and popular Italian pasta shape.

The wonderfully rough, light-colored pasta is pleasantly full-bodied and combines perfectly with all kinds of sauces. Spaghetti tastes great with light, fruity tomato sauces, with aglio-olio-peperoncino, and generally with oil or butter-based sauces, with finely chopped vegetables and herbs. In Southern Italy, bottarga is often shaved over it. The cooking time for the pasta is 9-11 minutes.

Rustichella – Spaghetti 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 rustic; in the hilly hinterland, it is hearty and meat-focused, while on the coast, it is dominated by fresh fish. Durum wheat pasta, like these spaghetti, in any form, are a Primi Piatti for the evening meal.

In 1924, Gaetano Sergiacomo, who grew up as the eldest of seven children in a miller's family, founded Pastificio Rustichella d'Abruzzo. And appropriately so, in a small town in the province of Pescara called Penne. Since he knew about the quality of the flour, Gaetano only processed the best durum wheat flour and the soft spring water of Abruzzo into the best 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 spaghetti, which consists only of semolina and water, is drawn through traditional bronze dies, and this, along with the slow drying over 56 hours at 35 degrees, results in a rough pasta surface that remains evenly al dente and perfectly absorbs sauces. The spaghetti are packaged in the legendary brown paper bag with the Rustichella d'Abruzzo logo.

Pasta production in Italy is part of the cultural heritage, and Gian Luigi Peduzzi, the founder's grandson, is proud of that. He successfully manages the Pastificio in its fourth generation. Not only opera singer Luciano Pavarotti was a big fan of Rustichella d'Abruzzo. You too can enjoy the best al dente pasta from Italy.

Häufig gestelle Fragen

Rustichella d’Abruzzo

Rustichella d’Abruzzo steht seit 1924 für Pasta-Tradition aus den Abruzzen. Mit bestem Hartweizenmehl, reinem Quellwasser, Bronzeformen und langsamer Trocknung entstehen Nudeln von unvergleichlicher Qualität und authentischem Biss. Heute führt die Familie Peduzzi die Manufaktur in vierter Generation weiter – ein Stück italienisches Kulturerbe, geschätzt von Pasta-Liebhabern weltweit.


Nutritional Information

Nutritional information per

100g / ml

Energy (kJ)

1493 kJ

Energy (kcal)

352 kcal

Bold

1.50 g

of which saturates

0.30 g

Carbohydrates

71 g

of which sugars

4 g

Protein

13.50 g

Salt

0.01 g

Alcohol content

Alcohol content

% vol

Ingredients

Ingredients

Durum wheat semolina, water,

Allergens

Weizen

Distributor

Rustichella d’Abruzzo
Pastificio Rustichella d’Abruzzo S.p.A.
Via Osca 13, 65015 Pianella (PE), Abruzzo, Italien

+39 085 971308
info@rustichella.it
rustichella.it