Traditionally made pasta in classic shapes, such as spaghetti and penne. Read More
The Classic Line The original artisan pasta in the brown paper bag.
There is an enormous difference between traditionally made pasta and industrially made pasta. This can be fully appreciated on the palate when eating a bowl of classic Rustichella d’Abruzzo pasta for the first time. With over 100 years of experience, the Peduzzi family of Pianella, Abruzzo, uses only the very best semolina from selected durum wheat. This flour, with high gluten content, mixed with pure mountain water, gives a unique firmness and flavor to the pasta.
The pasta is extruded through precious bronze dies that give it just the right roughness to capture all kinds of sauce. The drying process is carried out slowly at low temperatures, 90 °F from 30 to 50 hours depending on the shape and density of the pasta. Unlike industrial pasta where drying is carried out 200 °F for 4 to 5 hours, Rustichella d’Abruzzo’s slow drying imparts a color, flavor and texture unlike any other available in the market today.
It is a well-known fact that real craftsmanship is terribly demanding. Master pasta-makers Gianluigi Peduzzi and his brother in law, Giancarlo d’Annibale are not any different. From the selection of excellent raw materials to post-production cooking tests at the new state-of-the-art factory, everything is under strict controls during the entire production process. High quality durum wheat semolina, bronze dies and low drying temperatures have been the elements that have always contributed to obtaining a rough, tasty pasta. The roughness is obtained by extrusion through bronze dies, which helps the sauce cling to the pasta. The taste comes from the gentle fermentation process that takes place during the lengthy drying period at 90 °F (35 °C)., which makes the pasta especially flavorful. Simply toss the cooked pasta with some good extra virgin olive oil and taste for yourself.
Thanks to the Peduzzi family’s experience, Rustichella d’Abruzzo is well aware of just how important the wheat is to produce excellent pasta. It all starts with a masterful blend of Italian grown wheat with hard winter North American wheat. The softness and fragrance of Italian grown wheat is combined with the high-gluten content North American wheat for tenacity and “backbone” support in order to make a dense and consistent product, which maintains its texture and delivers a high nutritional value. That is why such care is taken when choosing durum wheat semolina that comes from harvests that are grown under ideal conditions, where, as well as an excellent percentage of protein, there is also emphasis on the quality of the gluten along with the dining experience, which is all about texture and taste. The wheat, pure mountain spring water, and a production philosophy deeply rooted in tradition work like magic in the making of this unique, artisan product.