Rustichella d'Abruzzo Linguine

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Rustichella d'Abruzzo Linguine

Rustichella d'Abruzzo
Weight: 17.5 oz
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  • SUMMARY
  • INGREDIENTS
  • THE STORY
Rustichella d'Abruzzo has been crafting the finest artisan pastas since the early 1900's. Their Linguine is far superior to commercially produced brands.

  • 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
  • Sometimes referred to as flat spaghetti
  • The flat surface of linguine is perfect for catching and holding sauce
  • A popular shape for red or white clam sauce
  • A perfect pairing for Pesto al Genovese, (basil, pine nuts, Pecorino cheese, extra virgin olive oil and garlic)

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.

Meaning "little tongues", linguine has a long, flat surface and is ideal for pairing with light or seafood sauces. It works well with a sauce made of peas, cream and prosciutto.
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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