Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.

Anellini are small rings, great for kids or the young at heart. Traditionally used to prepare Timballo, a celabratory dish in which pasta, meat and cheese are layered into a bowl-shaped baking dish. The grand moment comes when the bowl is inverted, revealing a dome shaped delight!