Posted by Persephone1 on 2nd Aug 2012
I've always loved long pasta--fettucine, linguine, bucatini, cappelini--I eat it obsessively, sauced or plain, with cheese and olive oil, as an accompaniment or main dish. And Rustichella d'Abruzzo is by far the best--deep complex flavor combined with beautiful classic shapes. But now that I've tried their short sampler, I'm totally at a loss to decide which I love more. I have to admit, short extruded pasta forms are more varied and capable of holding sauce in their myriad nooks and crannies--elegant conchiglie, fiori, lumache, they're all so varied and beautiful, a serious pleasure to see and to eat, each with a unique mouth-feel. This wonderful pasta provides one of the world's greatest eating experiences!