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Whole Wheat Pasta

Most commercial whole-wheat pasta seem to lack flavor and texture, but Rustichella d’Abruzzo’s original pasta has an unequalled bite. The old stone-mill in the hill-town of Penne, where the Peduzzi family originally milled wheat from the surrounding area for over 100 years, produced stone-grown whole-wheat flour from which their first pasta was produced. In fact, it was whole-wheat pasta the first one to be exported to the United States in 1982. Today, the pasta is made from stone-ground whole wheat containing a very high percentage of bran, extruded through bronze-dies and air-dried in temperature controlled cabins at 90 F between 30 and 50 hours, depending on the shape. The conventional whole-wheat is packed in brown craft paper bags while the organic whole-wheat is packed in beige and brown boxes of recycled paper. The flavor of whole-wheat pasta is ideal for sauces flavored with mushrooms, vegetables or simply with garlic and olive oil.

  • award winner = Award Winner
  • gluten free = Gluten Free
  • bulk = Food Service or Bulk Available