Since The Early 1900'S, Rustichella D'Abruzzo Has Been Making Pasta From Two Natural Ingredients: Stone Ground Durum Flour From Hard Winter Wheat, And Pure Spring Water. The Pasta Is Extruded Through Hand Carved Bronze Dies, Some Of Which Date From The 19Th-Century, Resulting In A Rustic And Textured Noodle.
Rustichella D'Abruzzo Pasta Is Air Dried For A Crucial 56 Hours, Which Creates A Dense, Flavorful Pasta That Cooks Perfectly Al Dente. Strozzapreti
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