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SKU: GG-2550
Product Description
From Italy
Air dried at low temperatures, Rustichella d'Abruzzo's Orecchiette Pasta has a nutty, wheat-like flavor and a chewy texture. Orecchiette has been shaped by pressing the dough with the thumb, achieving a shape that is represented by its name, which means “the ears of the priest.” Orecchiette is traditionally served alla pugliese or with a hearty meat ragu.
Dried pasta can be categorized in two groups: artisan and industrial.
Rustichella d'Abruzzo Orecchiette Pasta Bronze Die Cut is an artisan crafted pasta, made with stone-ground durum wheat, blended with pure mountain spring water, extruded through hand-carved bronze dies, and slowly air-dried for superior taste and texture that holds sauce beautifully. The pasta flour is not enriched, all natural.
Producer Spotlight
Rustichella d’Abruzzo was formed in 1981 when Nicolina Sergiacomo Peduzzi, together with her husband Piero Peduzzi, revived the original whole wheat pasta her father Gaetano had made, and soon after their two adult children Gianluigi and Stefania Peduzzi joined the family business.They were all well equipped for the task, as Nicolina was born in Penne and grew up in an environment with plenty of baking, cooking, and pasta making, and she had shared that culture and passion with her family. With the help of Gianluigi’s vision, Rustichella d’Abruzzo developed an ever growing variety of pasta shapes within a small-batch production of durum wheat semolina pasta, until they had the most extensive artisanal pasta and product lines available in Italy, and even expanded to sell their products in the U.S. market. Today, Rustichella d’Abruzzo continues to be led by the artisanal core values Nicolina and her children inherited from her father, including a high level of integrity, professionalism, and passion for quality.
Nutritional Facts
Rustichella d’Abruzzo was formed in 1981 when Nicolina Sergiacomo Peduzzi, together with her husband Piero Peduzzi, revived the original whole wheat pasta her father Gaetano had made, and soon after their two adult children Gianluigi and Stefania Peduzzi joined the family business.They were all well equipped for the task, as Nicolina was born in Penne and grew up in an environment with plenty of baking, cooking, and pasta making, and she had shared that culture and passion with her family. With the help of Gianluigi’s vision, Rustichella d’Abruzzo developed an ever growing variety of pasta shapes within a small-batch production of durum wheat semolina pasta, until they had the most extensive artisanal pasta and product lines available in Italy, and even expanded to sell their products in the U.S. market. Today, Rustichella d’Abruzzo continues to be led by the artisanal core values Nicolina and her children inherited from her father, including a high level of integrity, professionalism, and passion for quality.
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