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Rustichella d'Abruzzo is one of the few genuinely artisan pasta manufactures operating in Italy. They use a blend of only the highest grade hard durum wheat which they can source from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture.
The range of egg-based pasta use durum wheat semolina with fresh egg yolks and pure spring water to produce an authentic home-made flavour and texture.
The pasta is extruded through bronze dies and dried at low temperatures over 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop.