Pasta

Bucatini, coming from the word bucato meaning "pierced" in Italian, is a long spaghetti with a hole in the middle. It is a very famous shape from Rome to Sicily. Traditionally served with Amatriciana Tomato Sauce or con le Sarde in Sicily (with...

Producer: Rustichella d'Abruzzo Region: Abruzzo Packaging: Bags, Bulk Shape: Long Pasta Capellini also known as angel hair is the thinnest of all long pasta shapes. A long-time children's favorite, this shape finds itself mostly used as pastina (soup...

Producer: Rustichella d'Abruzzo Region: Abruzzo Packaging: Bags Shape: Short Pasta Also known as Cavatelli in certain areas of Italy, Casareccia, meaning "home-style" is very typical of the south of Italy and was...

From an Italian expression of cavare, meaning "to get, to carve," this small pasta has the five thumbprints reminiscent of the motion of getting or grabbing something. The fingerprints are left on the dough from the slight rolling motion of the...

Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today. Try one of our delicious pairing suggestions below for...

Larger than the classic format (6 cm long and 1.8 cm wide), the Rustichella d'Abruzzo Fusilloni are cooked by the Chefs Arcangelo Dandini (Ristorante L'Arcangelo, Rome) and Pasquale Torrente (Ristorante Al Convento, Cetara) in their special four-handed...

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!), Rustichella d'Abruzzo Egg Pasta is extruded through bronze dies and slowly dried at low-temperatures. This...

Producer: Rustichella d'Abruzzo Region: Abruzzo Packaging: Bags Shape: Long Pasta From the word affettare, meaning "to slice," these ribbons are wider than tagliatelle and are made without the use of eggs. As this pasta is egg-free, serve as you would...

Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by "rubbing" the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the...