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Pizzichi di Farro Pasta from Rustichella d'Abruzzo

Rustichella d'Abruzzo

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Hearty Farro Pasta Made in Italy

This farro pasta from Rustichella d'Abruzzo is made with just milled farro and fresh spring water. The texture is slightly more delicate than traditional pasta, so some care is required when cooking. But the result is a nutty, hearty pasta with toothsome texture.

Pizzichi means "pinched pasta," and those crimped edges hold on to light sauces nicely. Blanch some fresh peas and toss with ricotta, lemon zest and extra virgin olive oil. Or make a simple herb purée — basil, parsley and mint, with a tiny bit of garlic — and stir with warm pasta and extra virgin olive oil.

About the Producer:
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.

More Info

Rustichella d'Abruzzo
1.1 pound - 500 g
100% Abruzzo grown farro semolina, water

Customer Reviews

Based on 4 reviews
Colorado Home Cook
The BEST pasta ever!

This producer has the best pasta (we just dined in a very popular, Italian restaurant in Chicago and their homemade pasta could NOT compare with Rustichella d'Abruzzo). The pizzichi di farro is fantastic with sautéed mushrooms (mix at least 3 varieties), a bit of minced garlic, a splash of wine you will not be disappointed. Toss with Parmesan and a bit of Pecorino and enjoy the meaty nutty flavor. If you ordered this in a restaurant you would want it again and again.

Very hearty, flavorful pasta.

Nice change from 'regular' pasta. It's a hardier, earthier pasta -- substantial, with a great flavor, unlike the American pasta we're use to in the States. I served the pasta with a mushroom sauce from Bon Appetit recipe "Penne with Pancetta, Sage and Mushroom" which was perfect with the pasta -- felt like a dish i would enjoy in Italy. Would definitely recommend giving this pasta a try.

Dana P
Great For Summer Vegetables and Winter Mushrooms!

In the winter, I use this pasta for mushroom sauces -- the grainyness of the farro compliments portobellos, chantrelles, shitakes very well. In the summer, I make a quick saute with corn, green beans, zucchini; add that to the pasta, and then shave a little pecorino on top. It's the perfect meal on a warm day!

robert israel
best pastas

This and the other farro pastas from this producer are superb products and so good for you! Many whole grain pastas never have the ability to meld with sauces, achieve the proper consistency and most of all taste...this one does all that AND has superb flavor...