Rustichella pasta is made with semolina from selected durum wheat grown in the Abruzzo region of Italy and spring water from the surrounding Apennine mountains.
The wheat is stone ground and mixed to form a dough which is extruded through bronze dyes. These dyes 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 50 hours, and it is this fermentation process that gives a superior tasting pasta and guarantees even cooking.
In addition to a huge arrange of pasta, Rustichella d'Abruzzo also produce an extensive range of traditional pasta sauces.