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Rustichella D Abruzzo Linguine, Organic
Rustichella D Abruzzo Linguine, Organic
1.1 lb
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About
Details
Italian macaroni product. Everyone will be delighted by the distinctive character and pleasurable bite of Rustchella D'Abruzzo artisan made pasta. The pasta is produced in Pianella, a small town in the Abruzzo region of Italy, where master pasta maker Gianluigi Peduzzi maintains a proud family tradition of making pasta in the old way, dating back to the 19th Century. The quality of flour selected creates the distinctive flavor of Rustichella D Abruzzo pasta. Gianluigi chooses semolina flour from stone-milled whole wheat and winter wheat, which is then mixed with spring water. The dough is extruded through hand-carved bronze dies, some of which were used by Gianluigi's grandfather. These dies create a rough surface to the pasta that helps to hold the sauce beautifully. Rustichellas d' Abruzzo pasta is carefully air-dried for nearly 60 hours to give the pasta its unequaled flavor and texture. These artisan production methods used by Rustichelle d' Abruzzo create a pasta which surpasses in flavor and texture the more common commercially produced brands. Spaghetti from the word Spago, meaning string. This classic is said to be the first pasta shape created in Napoli. Product of Italy.
Ingredients
Organic Durum Wheat Semolina, Water.
Directions
Linguine cooking time 10-12 minutes. The secret for cooking perfect pasta al dente. For every 0.25 pounds of dry pasta, boil 1 quart of water. Add one teaspoon of salt. Pour in pasta, stir once with wooden utensil, and let it cook for the recommended time. Do not rinse. Store in a cool dry place.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 5g8%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 42g14%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 6g
Details
Italian macaroni product. Everyone will be delighted by the distinctive character and pleasurable bite of Rustchella D'Abruzzo artisan made pasta. The pasta is produced in Pianella, a small town in the Abruzzo region of Italy, where master pasta maker Gianluigi Peduzzi maintains a proud family tradition of making pasta in the old way, dating back to the 19th Century. The quality of flour selected creates the distinctive flavor of Rustichella D Abruzzo pasta. Gianluigi chooses semolina flour from stone-milled whole wheat and winter wheat, which is then mixed with spring water. The dough is extruded through hand-carved bronze dies, some of which were used by Gianluigi's grandfather. These dies create a rough surface to the pasta that helps to hold the sauce beautifully. Rustichellas d' Abruzzo pasta is carefully air-dried for nearly 60 hours to give the pasta its unequaled flavor and texture. These artisan production methods used by Rustichelle d' Abruzzo create a pasta which surpasses in flavor and texture the more common commercially produced brands. Spaghetti from the word Spago, meaning string. This classic is said to be the first pasta shape created in Napoli. Product of Italy.
Ingredients
Organic Durum Wheat Semolina, Water.
Directions
Linguine cooking time 10-12 minutes. The secret for cooking perfect pasta al dente. For every 0.25 pounds of dry pasta, boil 1 quart of water. Add one teaspoon of salt. Pour in pasta, stir once with wooden utensil, and let it cook for the recommended time. Do not rinse. Store in a cool dry place.
Common questions
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