Rustichella d’Abruzzo Fusilli, a classic short-pasta shape originating from Southern Italy that has become one of the most popular worldwide.

Rustichella pasta is made traditionally in Italy 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 its 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.

Try it with your favourite Rustichella pasta sauces.

Rustichella D’Abruzzo Fusilli, short-shaped pasta made with bronze dies in Italy (500g)

Storage Information

Store in a cool, dry place away from light and direct heat

Durum wheat semolina water.