Rustichella d Abruzzo Bucatini

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 Gionluigi Peduzzi of Rustichella D Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pastas will surprised by Rustichella D'Abruzzo's distinctive character and pleasurable bite. Gianluigi works with Durum Wheat Semolina and mixes it with pure spring water. The dough is extruded through the same hand-carved bronze dies that his grandfather used a century ago, giving the pasts a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Most packaged pastas are flash-dried in an oven for a few hours, but Rustichello D'Abruzzo's are air-dried in temperature controlled chambers for 50 hours, thus adding another dimension to their flavor and texture. 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. Taste our pasta while you are still cooking it and before adding any sauce. You will fully appreciate the taste of durum wheat semolina. Cook it until firm, drain and serve. If you wish to add some grated cheese to it (parmesan 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 sauce. Product of Italy.

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.

Ingredients Durum Wheat Semolina, Water.