Rustichella d’Abruzzo was established in 1924 by the grandparents of the current owners who continue to produce pasta of the finest quality according to the same traditional Italian methods.
Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface.
The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking.
Rustichella has combined traditional methods with modern technology to create a high quality product that is guaranteed by certification.