One of our favorite hand-made shapes. A little rag which is great for, literally, soaking up sauce. We often dream of the classic preparation in Basilicata, the home of this noodle. The pasta is dressed with a spicy tomato sauce and topped with sliced, braised beef or lamb. Then it is all topped with crushed fried chilis and pecorino cheese! Wow!
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 dyes 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.