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Rustichella d' Abruzzo Manicaretti Linguine

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Product Description

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 Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pastas will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable bite. Gianluigi begins 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 pasta 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 Rustichella D' Abruzzo's are air-dried in temperature-controlled chambers for 56 hours, thus adding another dimension to their flavor and texture. 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 still 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 sauces. Abruzzo is the region of the most famous Italian 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. Product of Italy.

Preparation Instructions

The secret for cooking pasta perfectly al dente. For every 500 g of dry pasta you need 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 don the cooking and drain. Season to taste. Linguine cooking time 9-11 minutes.

Ingredients Durum Wheat Semolina, Water.

Specification
Name Value
Depth 1.75
Height 12.90
Weight 19.0400
Width 3.10
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Nutrition Facts
  • RUSTICHELLA LINGUINE PASTA

    Serving Per Container   9

    Amount Per Serving
    Calories 190
    Calories from Fat 10
    %DV
    Total Fat 1g 1%
    Saturated Fat 0g 0%
    Trans Fat 0g
    Cholesterol 0mg 0%
    Sodium 10mg 0%
    Total Carbohydrate 41g 14%
    Dietary Fiber 2g 6%
    Sugars 3g
    Protein 6g
    Vitamin A 0% Vitamin C 0%
    Calcium 0% Iron 2%

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