Rustichella d'Abruzzo Egg Tagliatelle

The name of these pasta ribbons comes from the the Italian word tagliare, meaning "to cut," and indeed tagliatelle were traditionally hand cut with a knife. The shape is mostly associated with Bologna, where it is usually served with (what else?) Bolognese sauce. But tagliatelle is popular all around Italy, commonly tossed with cream or butter-based sauces.

In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.