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.
A small, ridged shell shaped pasta from Sardinia. This shape is sometimes called Malloreddus, but this usually refers to a pasta of this shape made with a saffron/semolina dough.