Rustichella d'Abruzzo Penne Rigate

One of the most popular cuts of pasta, penne rigate has a wider tube than the original penne and features ridges on the outside. These "quills" are ideal for sauces with finely-ground meat, game or vegetables that can be trapped in the deep grooves, in the middle of each tube and on the points. Penne rigate is also a classic choice for pasta salad.

the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.