In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for up to 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta. "The combination of our fertile soil, pure Apennine mountain spring water, and salty Adriatic breezes has long been said to work magic. We hope you enjoy the distinctive flavor and pleasurable 'bite' of our pasta." (Gianluigi Peduzzi)
- A family-run pastificio in Abruzzo, Italy crafting dried pasta since 1924.
- Made from top-quality flours and pure Apennine mountain spring water.
- Extruded through bronze dies for a rustic texture that holds sauce beautifully.
- Slowly air-dryed at low temperatures to further develop flavor.
- Rustichella's Bucatini are long, thick spaghetti with a hole through the center. Bucatini is traditionally served all'Amatriciana, with a spicy sauce of tomatoes, dried chile and guanciale (salt-cured pork). In Sicily, they use these hollow noodles for pasta with sardines and wild fennel. Enjoy with any tomato-based sauce as the Romans do.
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