Egg Pasta Trio from Rustichella d’Abruzzo

If you’re like us and love the rich flavor and chewy, supple texture of egg pasta, this trio is for you. Rustichella d’Abruzzo makes all of their egg pasta with top-quality durum wheat and a high percentage of fresh, free-range eggs—about six to seven eggs per two pounds of flour—to achieve that soft bite and vibrant golden color. Whether it's tossed with a chunky ragù or creamy mushroom sauce, these egg pasta deliver a delicious bowlful every time. 

Includes one each of the following:

• Egg Tagliatelle Capricciose
• Egg Pappardelle
• Egg Rigatoni

Due to the artisan nature of these products, some pasta cuts may vary depending on availability. When this happens, we substitute items of equal quality, value and good taste.

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, but they’ve still remained true to their core traditional values. All of their pastas are still made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies, and slowly air-dried at low temperatures for a rustic texture that holds sauce beautifully.