Traditionally served in Rome with a lamb ragu, you needn't feel obligated to do the same with this ridged curved tube. It works as well in baked pasta dishes as in brothy seafood dishes.
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.