Now available in a larger, bulk 4.4-lb pasta lover's size!
Linguine translates to "little tongues." These slim flat noodles are quite versatile, but we adore the simplicity of linguine dressed with a quick sauce of garlic, white wine and clams. Finished with loads of parsley and a drizzle of extra virgin olive oil, it's a dish begging to be slurped up with your own tongue.
About the Producer
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
We love the pasta dishes @ Franny's in Brooklyn. After some pestering, we found out that Rustichella is the only pasta they use. Something about being extruded thru hand-carved bronze, rather than teflon, dies. The taste is a revelation!
L
Lorna
Yummy pasta
I love this pasta, I don't use anything else
M
Momof2
Absolutely the best
I've tried Montebello, DeCecco, Latina, and others. This is the pasta I keep coming back to as my favorite. I think I could use only this and be happy with it forever!
