Rustichella d’Abruzzo Rigatoni; ridged macaroni pasta.

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 through this slow fermentation process the pasta acquires its superior taste and guarantees even cooking.

Rustichella Rigatoni Pasta 500g

Storage Information

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

Durum wheat semolina
water.