Please note that due to high demand this stock is limited and will be dispatched on a first come first serve basis.
A long format of Rustichella d'Abruzzo flavored with cuttlefish ink, the classic recipe is prepared with squid, prawns, cherry tomatoes and bottarga, or with smoked salmon and extra virgin olive oil Rustichella d'Abruzzo. We also suggest pairing with a tomato based sauce.
Rustichella d'Abruzzo was born in 1924 in Penne with the name Pastificio Gaetano Sergiacomo and today it is the brand of artisan pasta used by the best Chefs in the world.
Rustichella d’Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the pasta. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.