Pappardelle Pasta from Rustichelli d’Abruzzo

Established in 1924, Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough that is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking. Embrace the Embrace: Rustichella d'Abruzzo Pappardelle Pasta at Olive This Olive That - A Symphony of Texture and Flavor Imagine this: A bed of wide, golden ribbons awaits your culinary masterpiece. Rustichella d'Abruzzo Pappardelle, glistening with a touch of olive oil, beckons to be embraced by your richest, most flavorful sauces. As you twirl a forkful, the substantial strands yield with a satisfying al dente bite. Each ribbon is a flavor carrier, sc