Shaped like guitar strings, this square edged noodle is made by pressing sheets of semolina dough through tight rows of metal strings. We like to serve with sauteed julienned vegetables with lots of garlic!

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.