Rustichella d'Abruzzo Fettuccine

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Rustichella d'Abruzzo Fettuccine

Rustichella d'Abruzzo
Weight: 17.5 oz
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  • SUMMARY
  • INGREDIENTS
  • THE STORY
  • RECIPES
Rustichella d'Abruzzo has been crafting the finest artisan pastas since the early 1900's. Their Fettuccine are made from flat sheets of pasta cut into ribbon shape strands (fettucce, or " small ribbons").

  • Made from the finest Durum wheat semolina and spring water
  • Traditional methods including extrusion through bronze dies and air drying for 56 hours give Rustichella d'Abruzzo pasta its unique texture and taste
  • Cooking time: 9-11 minutes
  • Superb depth of flavor and texture
  • The flat surface of fettuccine is perfect for catching and holding sauce
  • A popular shape for rich cream sauces

Since the early 1900's, Rustichella d'Abruzzo pastas have been crafted from two simple ingredients: stone ground durum wheat and pure spring water. The pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente.

Named after the guitar strings with which it was originally cut, this traditional shape is rectangular and thinner than spaghetti. With a great surface for catching sauce, Rustichella d'Abruzzo Fettuccine is an excellent choice for rich and creamy sauces, but olive oil and butter sauces work equally well.
Durum wheat semolina, Water
Gianluigi Peduzzi insists on using the time honored techniques that his grandfather perfected in the early 1900's when crafting every cut of Rustichella d'Abruzzo pasta. The magic begins with two ingredients: stone ground durum wheat from hard winter wheat and pure spring water from the Abruzzo mountains. The dough is extruded through hand carved bronze dies, some of which date from the 19th century, resulting in rustic textures that hold sauces beautifully - much better than with mass produced pasta.

The Rustichella d'Abruzzo facility is located in the heart of the Abruzzo region of Italy, long known for its pasta culture. Abruzzo is dotted with lush green hills and golden swaying wheat. It is here where the artisanal practices allow for careful monitoring of quality in every step of pasta production and the Rustichella d'Abruzzo tradition flourishes.

Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours in specially designed rooms which emulate the warm breezes of Abruzzo. The final result is pasta that cooks to a perfect al dente stage with a great depth of flavor.

Gianluigi's artisan basis of production means that Rustichella d'Abruzzo creates in one year what commercial pasta producers make in one day. The pasta has the deep golden color of the wheat fields and a slightly rough surface. The handmade shapes bear the symbols of years of experienced kneading and shaping, the sign of true quality. To ensure the authenticity of unique regional pasta shapes, Gianluigi collaborates with friends who are small pasta producers throughout Italy.
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