The penne rigate is slightly larger than the traditional penne and has deep ridges to catch sauce.
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.
Posted by GDH, Los Angeles on 24th Aug 2011
If you haven't tried Rustichella d'Abbruzzo Pasta, you are missing some of the best, maybe the best. It's consistent, flavorful and cooks up to al dente perfection. Market has a great selection of Rustichella's many iterations and they are all great!