Penne Rigate Pasta Made with 100% Abruzzo-Grown Farro
Rustichella d'Abruzzo's farro penne rigate is crafted from stone-ground farro—milled from whole grain farro grown in the hills of Abruzzo—rather than traditional durum wheat semolina. The stone ground farro is mixed with spring water from the Apennines and then extruded through bronze dies. The result? Pasta that is rich and nutty with a deep earthiness and pleasing al dente texture.
How to use
Farro pasta's bold, earthy flavor pairs beautifully with equally bold sauces. How about a spicy tomato sauce bolstered with IASA hot pepper in olive oil, anchovies and capers? Or maybe a vibrant herby mint pesto? This farro penne rigate is also swoonworthy tossed with hearty, stick-to-your-ribs sauces like bolognese or slow-cooked lamb ragù.
Rustichella d'Abruzzo's Farro Penne Rigate also makes a fun addition to room temperature pasta salads. Try combining with blanched chopped asparagus, peas and arugula, and then dress with plenty of Agrumato® Lemon Olive Oil, a squeeze of fresh lemon juice and flaky salt. Or use it in our recipe for Caprese Pasta Salad.
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.