Restaurant
Description
Pasta format similar to tagliatelle but of greater width and with a groove on the surface that allows better absorption of the sauce, it goes very well with red meat sauces such as wild boar, with mushrooms or simply with fresh tomato and basil. Rustichella d’Abruzzo Italian pasta is made according to old artisan practices, using only the best durum wheat semolina and pure mountain water. The drying process is carried out for up to 50 hours at low temperatures, as opposed to industrial pasta makers who dry pasta at high temperatures for much shorter periods of time.
