Made from top-quality durum wheat semolina and a high percentage of fresh, free range eggs (six to seven eggs per two pounds of flour!), Rustichella d'Abruzzo Egg Pasta is extruded through bronze dies and slowly dried at low-temperatures. This restaurant-quality pasta has the vibrant, golden yellow color so characteristic of freshly made pasta served in Italy, as well as a soft supple bite that will dazzle any discerning palate.
One of the most popular shapes in Italy, Rigatoni is a large tube pasta with wide ridges. It is traditionally served all’Amatriciana (with tomatoes and guanciale), alla Napoletana (aka pasta al pomodoro), and alla Norma (with eggplant, tomatoes, and ricotta salata). Try amplifying this pasta's rich egg flavor by serving it alla Carbonara (with guanciale, eggs, and pecorino).
Cooking Time: 7-9 minutes.