Rustichella d'Abruzzo Casareccia

Rustichella d'Abruzzo Casareccia

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 Pianellla, artisan pasta-maker
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Durum Wheat Semolina, Water.


The secret for cooking pasta perfectly al dente. 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 the 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. Casareccia cooking time 10-12 minutes.

Always refer to the actual package for the most accurate information