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Tagged with: Egg Pasta

Rustichella d’Abruzzo Egg Pasta is 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!). The dough is kneaded for at least 20 minutes, in order to better form the gluten and ensure the eggs are well-incorporated into the semolina, then rolled through bronze rolling pins and slowly dried for 24 hours in nests at low-temperatures. All Egg Pasta is carefully hand-packaged to avoid breakage. This 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.