Short, Ribbed Pasta Made From Organic Heirloom Durum Wheat
Senatore Cappelli—an heirloom durum wheat varietal, selected in 1915 by agronomist Nazareno Strampelli—is known for its bright amber hue, subtle sweet, malty flavor and pleasing supple texture (think freshly baked bread). Mezzemaniche, which means "short sleeves'' in Italian, is a ridged tube as wide as rigatoni, but half the size.
Harvested in the fall, this autumnal variety is well-suited for organic farming due to its considerable height, which can reach about 1.5 meters (4 feet)!
Fun fact: This authentic Italian grain was dedicated to Marchese Raffaele Cappelli from Abruzzo, Senator of the Italian Kingdom and promoter of the 20th century Agrarian Reform.
How to use
Mezzemaniche’s short stature is ideal for soups and pasta salads. Its ribbed exterior captures vibrant tomato sauces, meaty ragùs and rich cheeses in baked pasta dishes. Try Organic Senatore Cappelli Mezzemaniche in any of these recipes:
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 thepastificio, (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 smallpastificiohad 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.