A flat square of pasta is rolled, corner to corner, to create this quill shaped pasta. You might see this shape served with shreds of braised poultry - perhaps quail or pheasant - that has been braised.

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.