Rustichella d Abruzzo Capellini Pasta

Rustichella d Abruzzo Capellini Pasta

Rustichella D Abruzzo

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Italian macaroni product. Italians believe that their country's finest pasta comes from Abruzzo. There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs has long been said to work magic. In the town of Pianella, artisan pasta-maker
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Durum Wheat Semolina, Water


The Secret for Cooking Pasta Perfectly: For every 500 g of dry pasta, you need about 5 liters of water (preferably not hard water). Boil the water slowly. Add a pinch of salt, pour in the pasta and turn up the stove, so that boiling is faster. Stir with a wooden utensil and let the pasta cook for the recommended time. When ready, add a cup of cold water to slow down the cooking and drain. Season to taste. Cooking Time: 4-6 minutes. A Thousand Ways to Taste it: Taste our pasta while you are still cooking it or before adding any sauce. You will fully appreciate the taste of durum wheat semolina. Cook it until still firm, drain and serve. If you wish to add some grated cheese to it (parmesan cheese or sheep's cheese), do it before adding the sauce. The taste of the pasta will be even stronger. Now add the sauce you prefer. Because of its rough surface, our pasta is the perfect match for your favorite sauces.

Always refer to the actual package for the most accurate information