Originally from Calabria, Fusilli al Ferretto is a type of handmade pasta created by rolling the dough around a knitting needle. It can be wonderfully combined with an artichoke and nut sauce, or with sausage and chicory pesto, or with radicchio of Treviso and crispy Speck ham.
Cooking time: 13-15 minutes.
Rustichella D’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella D’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.
The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.