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Pumpkin Torchio Pasta from Rustichella d'Abruzzo

Rustichella d'Abruzzo

Regular price $9.95 $8.45 Sale

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Italian Pasta made with 30% Pumpkin & Durum Wheat

Pumpkin Torchio from Rustichella d’Abruzzo is made with 30% pumpkin purée and durum wheat semolina, so it actually tastes like pumpkin and retains its beautiful orange color after cooking.

The nutty, richness of the pasta lends itself to any meaty or cheesy sauce—try it in macaroni and cheese with equally nutty cheeses, like gruyere, Comté and Parmigiano-Reggiano. Or toss with browned butter and top with fried sage leaves to enjoy the pasta’s naturally sweet pumpkin flavor. Our friend, food writer, Elizabeth Minchilli, loves Pumpkin Torchio with a quick sauce of chicken liver sausage and onions.

About the producer

In 1929, 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.

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More Info

Producer
Rustichella d'Abruzzo
Country
Italy
Region
Abruzzo
Size
1.1 pounds (500 grams)

Customer Reviews

Based on 3 reviews
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A Pasta Enthusiast
A Nice Change

Great. A nice break from the same and old.

M
MG
Don’t overcook

The best way to retain the slightly sweet pumpkin flavor is to cook the pasta al dente. The package suggests 6 to 8 minutes, but keep it to 6 minutes exactly. I served this with pistachio pesto (pistachio butter whisked with olive oil, diced roasted garlic and olive oil) and lots of grated reggiano Parmesan cheese.

R
Robert Shaklovitz
You really can taste the pumpkin

I tried this product with a nice Alfredo sauce garnished with a few toasted pecan bits and a dash or two of crushed Wild Thyme Flowers (Daphnis and Chloe) also from Market Hall, and a bit of coarse freshly ground black pepper. Simple but superb.