Dry Egg Pasta
Few things are more pleasant and relaxing than preparing and rolling fresh egg pasta. However, not many of us have the great luxury of time and space to make it. Rustichella d’Abruzzo has crafted an egg pasta utilizing six free range chicken eggs per two pounds of flour that is rolled through bronze rolling pins and slow dried in nests in temperature controlled chambers at 90 °F for 30 hours.
This pasta has a vibrant, golden yellow color, which is so characteristic of freshly made pasta served in Italy, as well as a soft supple bite that will dazzle any discerning palate. From the typical thin Fettuccine and Tagliatelle to the wide ribbons of Pappardelle, Rustichella d’Abruzzo’s egg pasta assortment also includes such typical regional shapes as Emilia Romagna’s Garganelli and velvety Lasagna sheets for an authentic dining experience.
Available in various lengths and widths, these egg pasta are also available in Fettuccine Nests flavored with Porcini, Lemon, Saffron and Truffles, as well as Egg Fettuccine made with Chestnut Flour.
- = Award Winner
- = Gluten Free
- = Food Service or Bulk Available