Gnocchette are dense little ridged seashells that resemble - you guessed it - gnocchi. But these are no potato dumplings, just perfectly chewy bites of pasta that are delicious with a rich sauce and fresh crabmeat or a thick lamb ragù. In Sardinia, gnocchette are called malloreddus and served alla Campidanese, with sausage, tomato and saffron sauce.
About the Producer: 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.
A hard to find pasta shape in wheat. Absorbs red and white sauces equally well and slides down your throat like silk. Thanks for carrying them.
D
David M. Coffman
Something new and different.
For those of you who aspire to something unusual, here it is. Easier to eat, easier
to sauce; that is butter, cream sauce, red, pink, basil. any of them work well.
