Rustichella d'Abruzzo Spaghettini

This skinnier spaghetti is fantastic with tomato or olive oil-based sauces that are thin enough to coat each fine pasta strand. We like a fresh (uncooked) sauce of ripe tomatoes, fruity olive oil and basil. Spaghettini with clams and garlic is also divine.

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.