Maccheroni are small, C-shaped short pasta shells ideal to use for soups and for Macaroni cheese recipes.Italians use this pasta mainly with vegetable-based recipes topped with fresh ricotta cheese or  with simple tomato and basil sauces. Cooking time: 5-7 minutes.

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.

Storage Instructions

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

Durum Wheat Semolina, Water

Not suitable for customers with an allergy to egg, cuttlefish ink (mollusc) due to manufacturing methods.