The most famous and sold type of pasta in the world, the symbol of Italy abroad. Spaghetti pasta derives its name from its appearance, which looks like “piccoli spaghi” (small twines), for its thin and long shape. Spaghetti is present in all regional culinary traditions of Italy: from the North to the South. Spaghetti is extremely versatile and perfectly matches plenty of condiments. We recommend it with Rustichella d’Abruzzo organic ‘Pomodoro e Basilico’ sauce and a bit of Rustichella raw organic 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.