Bronze dies. Spaghetti 8-10 minutes. A thousand ways to taste it: Taste the unique flavor of our pasta while you are cooking it or before adding any sauce. Exact its flavor and texture by adding grated cheese prior to adding any sauce. Because of its rough surface, our pasta is perfect with all sauces. Durum Whole Wheat Pasta: Rustichella d’Abruzzo is made with 100% stone ground whole wheat durum semolina and pure spring water. The dough is extender through bronze dies, giving the pasta its shape and a rough surface that holds sauce beautifully. Our pasta is air-dried in low temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. Most Italians believe that our country’s finest pasta is made in Abruzzo. The combinations of our fertile soil, pure Apennine mountain spring water and salty Adriatic breezes has long been said to work magic. We hope you enjoy the distinctive flavor and pleasurable bite of our pasta. Gianluigi Peduzzi. M. Stefania Peduzzi. Making pasta in Abruzzo since 1924. Food safe. Our Land: Abruzzo. Abruzzo is considered the region of the most famous Italian pasta. Is it a question of the wheat? A question of water? A question of drying? We believe it is a combination of these three elements and our skillful family artisan craftsmanship since 1924. Dispose of properly.

100% Whole Durum Wheat Semolina, Water.

Cooking pasta perfectly al dente. Boil the pasta in abundant, salted water. Stir gently every now and then to prevent sticking. Taste for doneness one minute before the indicated cooking time on the package. The pasta should have a firm bite. Drain quickly and do not rinse.

A thousand ways to taste it: Taste the unique flavor of our pasta while you are cooking it or before adding any sauce.

Dried at low temperature.

Best Before: See bottom of the package.