Restaurant
Description
One of the best known and best-selling short pasta shapes in the world, they are traditionally combined with the “alla Arrabbiata”, “alla Amatriciana” or “alla Norma” Rustichella d’Abruzzo sauce or with a fresh and light tuna-based sauce, mozzarella, and cherry tomatoes or with scampi and zucchini 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.
