The classic smooth tube with flat ends. Known as "bride's pasta", zite is often served at weddings in the traditional baked dish with bolognese and bechamel.
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 1st Aug 2012
I had found a recipe for a pasta dish that called for ziti. I searched high and low for a good product, but all I could find was a mediocre brand from my local supermarket. Even places that carried Rustichella didn't have it. I was so glad to find it at Market Hall Foods and it is a fantastic pasta that cooks up perfectly.