Exclusive Rustichella d’Abruzzo pasta: 50 cm long, bronze-drawn and dried at low temperature, created to satisfy the lovers of seafood. Made with natural squid ink, this type of pasta perfectly combines with scallops, cherry tomatoes, parsley and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil.
Cooking time: 9-11 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.