- Italian macaroni product. Bronze dies. Dried at low temperature. 10-12 minutes. Durum Wheat Pasta: Many Italians believe that our country’s finest pasta comes from Abruzzo. The combination of our fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic. Rustichella d’Abruzzo is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce beautifully. Our pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. We believe you will be surprised by the distinctive character and pleasurable bite of our pasta. – Gianluigi Peduzzi; M. Stefania Peduzzi. Making pasta in Abruzzo since 1924.
Additional information
| Weight | 1.05 lbs |
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