Pumpkin Torchio Pasta from Rustichella d'Abruzzo

Italian Pasta made with 30% Pumpkin & Durum Wheat

Pumpkin Torchio from Rustichella d’Abruzzo is made with 30% pumpkin purée and durum wheat semolina, so it actually tastes like pumpkin and retains its beautiful orange color after cooking.

The nutty, richness of the pasta lends itself to any meaty or cheesy sauce—try it in macaroni and cheese with equally nutty cheeses, like gruyere, Comté and Parmigiano-Reggiano. Or toss with browned butter and top with fried sage leaves to enjoy the pasta’s naturally sweet pumpkin flavor. Our friend, food writer, Elizabeth Minchilli, loves Pumpkin Torchio with a quick sauce of chicken liver sausage and onions.

About the producer

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.

Featured in these recipes:

• Pumpkin Torchio Pasta with Mushroom Ragù
• Baked Pumpkin Torchio Pasta with Four Cheeses