Kids love this modern shape - the angular lines of the pasta make for a great mouthfeel.
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 Momof2 on 11th Mar 2010
I don't know what it is about this pasta line, but it is my absolute favorite, hands down. I love all of the shapes I have tried; the trenne, the trofie, the rigatoni, the chitarra, the linguine, orrechiette, etc. It retains its firm consistency for leftovers, and just plain tastes great!