Pasta package with brand logo and product details on a white background

Rustichella d'Abruzzo Maccheroni

500g
€4,20
€4,20
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Pasta package with brand logo and product details on a white background
  • Pasta package with brand logo and product details on a white background
  • Macaroni and cheese being served with a spoon, next to a package of pasta.
  • Half of a yellow pasta shell on a white background
Rustichella d'Abruzzo Maccheroni

Italy · Abruzzo

Rustichella d'Abruzzo Maccheroni

€4,20
€4,20

A classic pasta shape with great texture and subtle wheat flavour. Excellent as maccheroni and cheese or pasta salad or any other pasta dish!
 
ProducerRustichella d'Abruzzo RegionAbruzzo
Weight

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Description

Rustichella d'Abruzzo Maccheroni

Maccheroni are small, C-shaped short pasta shells ideal to use for soups and for Macaroni cheese recipes.Italians use this pasta mainly with vegetable-based recipes topped with fresh ricotta cheese or with simple tomato and basil sauces. Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking.
Serving & Storage
Ingredients & Allergens

Durum Wheat Semolina, Water Not suitable for customers with an allergy to egg, cuttlefish ink (mollusc) due to manufacturing methods

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

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Rustichella d'Abruzzo

Meet Our Producers

Rustichella d'Abruzzo

Abruzzo, Italy

Rustichella d’Abruzzo is a premium Italian pasta producer founded in 1924 in Penne, in the Abruzzo region of central Italy. Originally established as Pastificio Gaetano Sergiacomo, the business was transformed in 1981 under the Peduzzi family into Rustichella d’Abruzzo, with a focus on reviving traditional artisan pasta-making methods. The company is known for its commitment to slow, traditional production techniques, including bronze die extrusion and long, low-temperature drying, which give the pasta its distinctive texture and ability to hold sauces. Built around a philosophy of craftsmanship and regional Italian heritage, Rustichella d’Abruzzo has grown into an internationally recognised brand, exporting to over 70 countries while maintaining its artisanal production roots in Abruzzo.

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