Brand

Rustichella d’Abruzzo

There are many pasta manufacturers in Italy. For us making pasta is an ancient art; the historical and cultural heritage of our land. PROUD TO BE ITALIAN, proud to be recognised abroad, as THE MOST TRADITIONAL PASTA IN THE WORLD.

THE SECRET OF OUR PASTA
There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on the palate. Rustichella d’Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. 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.

QUALITY
It is a well-known fact that real craftsmen are terribly demanding. Rustichella d’Abruzzo is no different. From the selection of excellent ingredients to the post-production cooking tests, it carries out strict controls on the entire production process. Until now high quality durum wheat semolina, bronze dies and low drying temperatures have been the elements that have always contributed to obtain a rough, tasty product. The roughness is obtained by extrusion through bronze dies and helps the sauce blending with the pasta; the taste comes from the process of fermentation that takes place during the lengthy drying period at 35 degrees, which makes the pasta especially tasty. We often invite our customers to try our pasta with just a little extra virgin olive oil.

THE WHEAT
Thanks to its experience, Rustichella d’Abruzzo knows well how much wheat is important in order to produce top quality pasta: all starts from there and starting with the right foot is fundamental. That’s why we choose carefully durum wheat semolina coming from cultivations obtained in ideal condition, where there are both a good percentage of contained proteins and care to the Gluten quality.