Strozzapretti Pasta from Rustichella 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 Mischief: Rustichella d'Abruzzo Strozzapreti Pasta at Olive This Olive That - A Twist on Tradition Imagine a whimsical dance on your plate. Rustichella d'Abruzzo Strozzapreti pasta, long and twisted like playful fingers, twirls with a touch of olive oil.  Legend whispers of its origin – a sly wink from mischievous restaurateurs to avoid feeding greedy priests the more expensive cuts of meat. But for you, it's a blank canvas for culinary cape