Rustichella d'Abruzzo

There are many pasta producers in Italy. For us, pasta making is an ancient art; a historical and cultural heritage of our country. Proud Italians, proud to be recognised abroad as the most traditional pasta producers in the world.

There is a huge difference between traditionally made pasta and industrial pasta, which can be fully perceived on the palate. Rustichella d'Abruzzo uses only the best semolina from selected wheat. This high gluten flour, mixed with pure mountain water, gives the pasta its unique strength and flavour. Rare bronze matrices give the pasta the right roughness to hold all kinds of sauces. The drying process is done slowly at low temperatures, sometimes for 50 hours at around 35 - 40 °C, unlike industrial pasta where drying is done at 90 °C for 4 - 5 hours.
Rustichella d'Abruzzo