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.

The history of Radiatori isn't crystal clear...some say it's Sardinian, others say it comes from the north...all we know is it's delicious and clings to sauce like no other pasta! Talk about nooks and crannies!