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Torchio Pasta from Rustichella d'Abruzzo

Rustichella d'Abruzzo

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Bell-Shaped Pasta made with Durum Wheat from Abruzzo, Italy

Now available in a larger 4.4-pound bulk pasta lover's size!

Torchio (also known as campane, or "bells") is a beautiful swirled pasta that shows a wonderful variety of textures when cooked. Let these torch-like shapes light the way to pasta Puttanesca or any other chunky sauce that can be cupped in the folds.

About the Producer:
In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.

More Info

Producer
Rustichella d'Abruzzo
Country
Italy
Region
Abruzzo
Size
1.1 pounds

Customer Reviews

Based on 4 reviews
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R
Robert Zarrilli
Quality

Excellent and quality is the best way to describe pasta from Rustichella d’Abruzzo

W
Wendy Marinelli
Delizioso!

This is the best pasta I’ve ever had! I make my own too but for the pasta shapes I can’t make, this is the place to shop for it!

L
Leslie Christon
Extraordinary Pleasure To Eat

If you haven’t tried this pasta before, indulge yourself at least once. Flavorful and toothsome, it will shine in any dish you are preparing, and show your guests and family that you understand that the best ingredients make the best meal. I used the egg pappardelle with my stroganoff, and people could not stop eating the dinner. Every bite was exquisite.

D
Dolores
Not your store bought pasta!

Love the shape, texture and flavor of Torchio Pasta. Never knew pasta had a 'flavor', until I tried this pasta. Hard to describe, but try it and you'll know what I mean when I say 'flavor'. For a quick meal I used this pasta mixed with olive oil, garlic, fresh parsley and Ortiz tuna. Coming to the table for dinner my husband wasn't so sure -- but he commented about how good the pasta itself tasted -- and it also made him love Ortiz Tuna. This pasta will not disappoint.