Rustichella d'abruzzo

The family know that quality doesn’t always allow for efficiency. But they’re happy to take things slowly.

Some of their pasta shapes can take 70 hours to dry (compared to 30 minutes for some commercial products). That means the pasta doesn’t caramelise, so it looks paler and is more digestible. And the taste is a world apart too.

It goes without saying that all their shapes are made using bronze dies – the rough surface is essential for a good pasta dish as it holds the sauce, rather than letting it slide into the bottom of the bowl.



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