Rustichella d'Abruzzo Bucatini

Rustichella d'Abruzzo Bucatini

Rustichella D'abruzzo

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Italian macaroni product. Italians believe that their country's finest pasts 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 al dente. For every 500 g of dry pastas, 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 read add a cup of cold water to low down the cooking and drain. Season to taste. Cooking time: Capellini: 4-6 mutes, Spaghetti, Linguine, Fettuccine: 9-11 minutes, Pappardelle Rigate, Bucatini: 10-12 minutes. Aruzzo is the region of the most famous pasta. Is it a question of wheat? Is it a question of water? Is it a question of drying? For sure it is a combination of these three elements and of an old and skillful artisan tradition.

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