Historical testimonies prove that Tagliolini is originally from Piedmont and Molise. The most famous recipe is Tagliolini with Porcini mushrooms and Alba White Truffle slivers, with a bit of pecorino cheese and Extra Virgin Olive Oil.
Cooking time: 2-3 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.
