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90-Second Rapida Spaghetti from Rustichella d'Abruzzo

Rustichella d'Abruzzo

Regular price $10.95 Sale

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Quick-Cooking Spaghetti in a Hurry

Faster than a speeding bullet…It’s a bird, it’s a plane, it’s spaghetti! 90" Rapida Spaghetti cooks to a perfectly al dente texture in just 90 seconds.

This speedy spaghetti is ideal for people on the go or anyone looking to satisfy pasta cravings in a hurry. Busy parents and students, professionals with demanding schedules, even athletes who seek a superfast carb fix will find this quick-cooking pasta to be a pantry essential. 

The renowned Italian pasta makers at Rustichella d'Abruzzo introduced 90" Rapida Spaghetti to the US on October 3, 2014. Not your average instant spaghetti, 90" Rapida is made with an innovative, patented production method that successfully marries high quality with the convenience of quick cooking.

90” Rapida Spaghetti needs only 90 carefully timed seconds to cook to the ideal texture. Drain quickly, do not rinse, and toss for no more than 10 seconds in heated sauce before serving.

But don't just take our word it, read what the New York Times has to say.

More Info

Rustichella d'Abruzzo
2.2 pounds (1 kg)

Customer Reviews

Based on 2 reviews
Lynn Rogers
Excellent! Highly recommend this spaghetti!

I LOVE this spaghetti!! At first I was skeptical as to how good it might be but when I tried it, I was amazed. The texture and flavor are quite excellent and the convenience is fantastic. (It actually takes me more like 120 seconds to get it perfect but I tend to cook pasta in smaller volume of water which may affect cooking time.) I love spaghetti type pastas and along with this I also still use some artisan varieties and specialty (like squid ink) but this 90-second spaghetti is a solid staple in my pantry. It absolutely stands up to Rustichella d’Abruzo’s reputation for quality. It’s versatile (like for use in a wide range of noodle dishes like some Asian noodle salads, for one), ridiculously and wonderfully convenient for anytime dining (great for late night, post-event/post-gig/post-theater meals), makes good useful “pasta water” despite short cooking time, good value and … more!

I highly recommend it! Nothing like it anywhere else.

(PS - TIP: when subbing spaghetti for Asian noodles, great tip from the venerable Kenji Alt-Lopez is to add some baking soda to cooking water; makes for a springier noodle texture comparable to Asian noodles - check it out.)

Not here...

It will take at LEAST 10-12 minutes for a decently large pot of water to boil here at 6,450ft of altitude in Colorado...wish you could sell me some Rapida Acqua water to speed up my spaghetti!