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Cannolicchi Pasta from Rustichella d'Abruzzo

Rustichella d'Abruzzo

Regular price $7.95 Sale

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Cannolicchi are tight twists of pasta that are made to resemble the razor clams living in the Adriatic Sea. The pasta holds its beautiful shape when cooked, capturing sauce in the middle. Keep with the oceanic theme and serve these with clams, mussels or any shellfish, or use in fish soup in place of potatoes. Cannolicchi are also wonderful with pesto and string beans cut to the same length as the pasta tubes.

Don't just take our word for it. See the simple way Rachael Ray likes to serve cannolicchi pasta.

About the Producer:
Rustichella d’Abruzzo is the leading artisan pasta maker in Italy, with the widest assortment of regionally-inspired pasta shapes. Pasta maker Gianluigi Peduzzi forages the country for traditional and unusual shapes to include in the vast Rustichella d’Abruzzo pasta cornucopia. Learn more about Rustichella d’Abruzzo.

More Info

Producer
Rustichella d'Abruzzo
Country
Italy
Region
Abruzzo
Size
1.1 pounds

Customer Reviews

Based on 2 reviews
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NICK PIZZOLA
An excellent pasta that adds flavor to whatever sauce you pair it with.

This is the first time I have tried this pasta and it was quite good. It was not a shape I had tried before. I served it with a cheese and onion sauce. It was a delicious combination.

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L Olivia R.
GREAT versatile pasta shape/great pasta!!!

This is turning up to be the preferred pasta shape of a number of noted chefs across the nation. For good reason: it is the right shape to work with most anything you put it with. It is very manageable to eat: forkable, easy to get into your mouth (don't laugh... some pasta shapes are beautiful but a pain to eat!), great looking in every dish I have used it in (most recently a NYT recipe for artichokes/pancetta/leeks w/this... awesome!), nice texture to get sauce to cling, and overall just wonderful artisan pasta flavor.

The cannolicchi has become a "go to", even starting to be a spoiler for my beloved "fusilli col bucci" by the same vendor. I for sure prefer the cannolicchi to penne just because I find it captures sauce the same way but is better eating (hey, that is just me) but will still go for short pasta shapes for pasta salads et al.

Highly recommend!