Thanks to the unique production process of Rustichella d’Abruzzo, this spaghetti-type pasta cooks in just 90 seconds from the packet - and it’s not precooked. It’s made with a special bronze die to create the clever shape that allows the pasta to cook so quickly. It even tells you when it’s done, with the small slit along its length closing up.
Ingredients & Nutrition
Durum WHEAT semolina, water
For allergens see ingredients in BOLD.
Typical Nutritional Values per 100g: Energy 1493kJ/352kcal, Fat 1.5g, Of which Saturates 0.3g, Carbohydrate 71.0g, Of which Sugars 4.0g, Fibre 3.0g, Protein 13.5g, Salt 0.01g
Contains: Wheat (containing gluten)
Net Quantity: 300g ℮
Storage Instructions: Keep in a cool and dry place away from light and heat.
The family know that quality doesn’t always allow for efficiency. But they’re happy to take things slowly.
Some of their pasta shapes can take 70 hours to dry (compared to 30 minutes for some commercial products). That means the pasta doesn’t caramelise, so it looks paler and is more digestible. And the taste is a world apart too.
It goes without saying that all their shapes are made using bronze dies – the rough surface is essential for a good pasta dish as it holds the sauce, rather than letting it slide into the bottom of the bowl.
Pushing boundaries is part of the Rustichella way. The company have a long list of impressive ideas that somehow anticipate every new trend - their 100% spelt pasta sold out in America just two hours after featuring in the New York Times. But whenever they come up with a new idea, it’s always rooted in a deep respect for the tradition that allowed it to come into being in the first place.
Despite being a small regional producer, Rustichella have admirers around the world, from the late, great Pavarotti to the White House. And of course, we love their products as much as anybody. As our friend Aldo Zilli will tell you, their chitarrone is essential for an authentic Abruzzese meal.
The Italian attitude to pasta is all about quality, not quantity. That philosophy could almost have been created to describe Rustichella - they can’t compete with the big factories in size and output, but they certainly outdo them on taste and quality. Those are traits this family business really understands.
Building on his father’s success, Clemente realised they needed a space to continue their preparation and preservation of the local produce. Demand continued to grow, so in 1971 they opened a small factory in Borgo San.
Today, the business remains in the Inaudi family, run by Clemente and his two sons Emiliano and Davide.