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Dry Pasta & Noodles

$4.04• Delicious light and fine textured rod shaped pasta
• Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin
• No GMO, no trans fat, no saturated fat, no sugar added

De Cecco's is the first certified pasta for The Distinctive Quality of many parameters such as: The selection of the best durum wheat which guarantees a greater firmness of the pasta while cooking. Kneaded with cold water (under 15 C), that assures a sweeter taste and a better firmness during cooking

$2.40The classic pasts dough, made unique thanks to the constant research of Garofalo's master pasta makers. Garofalo's durum wheat semolina pasta offers all the fullness of tradition, enhanced by the choice of superior wheat and an extraordinary taste to boot. Garofalo's quality is unmistakable and the product speaks for itself. At the base is their dedication to excellence, their desire to make the pleasure of good food an exact science, without giving up creativity. - Each variety is sold separately. - Angel Hair Spaghetti - Linguine Fini Linguine Fettuccine Penne Rigate - Fusilli Rigatoni Farfalle Cavatappi Gemelli Shells Casarecce

$4.58• Delicious round disc shaped pasta slightly hollow in the middle
• Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin
• No GMO, no trans fat, no saturated fat, no sugar added
• Made in Italy

Orecchiette (little ears), also known as "Strascicati" or "Strascinati" (dragged), are the most typical pasta format of the pugliese cuisine. The shape is a round disc slightly hollowed in the middle. Their thickness is between 1,25 and 1,35 mm. In the dome part and between 1,38 and 1,45 in the brim. In the pugliese gastronomic tradition of the home made pasta, the orecchiette were made with white flour, durum wheat semolina and water. Once divided into small chunks of pasta, they were "Dragged" with the point of a knife until forming a sort of shell, then they would be turned inside out with the tip of the thumb. In the traditional pugliese recipe orecchiette are blanched with broccoli or potatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. They are also called "Recchie" and served with rich meat, vegetable or lamb and ricotta ragùs

$3.20• Six packages of semolina pasta (96 oz total)
• Made in Gragnano, Italy
• Suitable for Vegetarians
• Ou Kosher certification

Bucatini, organic, low sodium. Garofalo believes every pasta shape has its own personality. With its certified IGP organic certification, this pasta has been slow dried for up to 48 hours at just the right low temperature for a unique flavor and remarkably fresh taste. Enjoy with one of our fine authentic Italian sauces. Pasta night never tasted so good

$9Gluten-Free Pasta made with 100% Organic Corn Flour Rustichella d'abruzzo corn spaghetti is made with only spring water and organically grown, non-GMO corn from Northern Italy for 100% gluten-free pasta. For a quick and easy meal, toss this gluten-free spaghetti with basil pesto and serve with pan-seared chicken breast. Or heat sliced garlic in extra virgin olive oil, add crushed chile flakes, then the noodles with a dash of pasta water and enjoy a gluten-free spaghetti aglio e olio. In order to create a gluten-free pasta with the perfect, delectable al dente texture, Rustichella d'abruzzo pasta maker Gianluigi Peduzzi went so far as to invent an innovative new pasta production process. Made in a separate gluten-free facility with just spring water and 100% organic corn flour, this chewy, flavorful gluten-free pasta will amaze and please any pasta connoisseur, in addition to offering the joy of a great bowl of pasta to those who suffer from gluten allergy or intolerance. Read more about Rustichella d'abruzzo

$8.79• Artisan dried pasta crafted in Abruzzo, Italy
• Supple egg pasta nests; made from free-range eggs, top-quality flours, and Apennine mountain spring water
• Extruded through bronze rolling pins for a rustic texture that holds sauce beautifully
• Slowly air-dried at low temperatures to further develop flavor
• Wide Egg Pappardelle are traditionally served with slow-cooked, hearty sauces like ragu

Rustichella d'abruzzo egg pasta is produced using whole eggs, and high quality semolina. We use a higher quantity of eggs, about 7 per kilo of semolina, than many manufacturers who, in accordance with Italian legislation, use 4 eggs per kilo of semolina. The process is carried out using traditional methods and the sheets of pasta are extruded through bronze. This method creates a pleasant rough surface on the product, ideal for helping it to absorb the sauce, which penetrates the pasta to make it even more tasty and full of flavor

$4.46• GMO free, no trans fat, no saturated fat, no added sugar
• Good source of protein, thiamin, folic acid, iron, riboflavin and Niacin
• Premium quality semolina pasta produced by renowned De Cecco pasta maker
• Each corn has a 0.080 diameter
• Made in Italy, kosher certified

Acini di Pepe are a very small type of pasta specially made to be cooked in broth. Probably created to appeal to children - the most habitual consumers of baby food and soups- they have the shape of pepper seeds. They are especially indicated in the preparation of clear soups, such as broths or consommè, also enriched with croutons or vegetables cut into thin strips. They can also be combined with tied soups

$5.30• Penne Rigate gluten free
• Italian pasta
• Product of Italy

A customer favorite, this gluten free pasta is made from corn, rice and quinoa. You can have gluten free pasta without sacrificing taste. Delicious and fresh

$6.49• Best Italian durum wheat semolina
• Featured on Forbes.
• Net weight: 500 g (1.1 lb).
• Product of Italy.

Giacinto Carena's "Domestic Vocabulary" (1846) and then in the "Dizionario Tommaseo-Bellini" (1861-1879). The name comes from the word (String). Genuine dressings. Generally speaking, they should not be used with meat sauces, going too much better with oil and aromatic herbs and maybe fish or vegetables. A frequent error outside Italy is to dress spaghetti with meat sauce, but the pasta slides over the minced meat without picking it up. Heresy

$9.90• A bigger bow-tie than those commonly available, bearing soft ridges on the surface in order for the pasta sauce to adhere to it
• A children's favorite, these bow-ties are also ideal for use in pasta salads
• Imported from Italy
• Size : 1.1 Pound

Italian macaroni product. Produced by: Rustichella D'Abruzzo SPA. Product of Italy. Imported by: Manicaretti, CA. Selected durum wheat semolina, extruded through Bronze dies and air dried for 56 hours. These traditional elements give our specialty pasta its own taste

$4.60• Delicious soft dough dumplings
• Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin
• No GMO, no trans fat, no saturated fat, no sugar added
• Made in Italy

Gnocchi are originally from Campania and were created from the imagination of the pasta-makers who, while remaining true to the tradition of semolina pasta, took their inspiration from the classic potato Gnocchi. Gnocchi have a distinctive concave, ribbed shape and are excellent for capturing and bringing out the best in denser sauces, such as Bolognese sauce. The most popular condiment for Gnocchi is tomato: from a simple tomato and basil sauce to the heartiest meat sauces, but they are also very good served with pesto

$9.20The elongated open tubes are Strozzapreti. Strozzapreti translates as Priest Stranglers -- really! As the story goes, they wanted the priest to fill up on the pasta so he would not eat as much of the meat course that follow. Enjoy! Cooking time: 14-16 minutes. 250 gr. (8,8 oz) Ingredients: Durum wheat semolina, water

$9• 2 - 17.6 oz
• Only the best durum wheat semolina is selected with a higher gluten content, pure water, bronze dies and low-temperature drying.

During the preparation of the pasta, Rustichella d'abruzzo has added to the durum wheat semolina and water to make Tonnarelli, grooved Linguine, some of the best Spinach leaves exclusively coming from Italian crops, in order to obtain a colored and naturally flavored pasta without any addition of colorants or preservatives, ready to be enjoyed as it is or by adding a drizzle of extra virgin olive oil, but it can be well appreciated with other seasonings of the Italian tradition. Only the best durum wheat semolina is selected with a higher gluten content, pure water, bronze dies and low-temperature drying. These are the elements that have always help to obtain a rough, tasty and high quality

$4.30• Contains 5-16 oz boxes
• 100% durum wheat semolina.
• Made in Italy.
• Cooking time: 13 min - Al dente: 11 min.
• Shaped through bronze dies to create a rough surface to better retain sauce.
• Slowly dried at low temperature to preserve Nutritional Properties. GMO Free. Kosher.

Conchiglie is named for it's distinct shape - conchiglia means "Seashell" in Italian. It's a fun pasta to serve, and the "Pockets" of the shell acts as a sort of cup, catching the sauce. This means that when serving Conchiglie you have to pay outmost attention to the sauce you'll be pairing it with, since the flavor will be predominant. Try a light tomato sauce, a rich smooth ricotta or a fresh pesto, as well as roasted vegetables like asparagus or zucchinis. Cooking time is 13 minutes. This pasta hails from the Campania region of Italy, and is manufactured by De Cecco, pasta-makers sine 1886

$8.20• Primo Grano in Green Bags
• Sagne a Pezzi, meaning short broken pieces of lasagna
• Serve this pasta with olive oil based sauces and minimal other ingredients in order to enjoy and exalt its flavor
• Ideal with just butter and Parmigiano
• Size : 1.1 Pound

Rustichella d'abruzzo pasta is made of the highest quality with selected durum wheat semolina, extruded through Bronze dies and air dried for 56 hours. These traditional elements give this specialty pasta its own taste. Sagne a Pezzi, meaning "Short broken pieces of lasagna," is made in a similar fashion as pizzichi, using a thin, curled lasagna die, then cut into squares about 1 inch in length. Soft, supple texture and quite amusing on the palate. Because of the quality of the grain, serve this pasta with olive oil based sauces and minimal other ingredients in order to enjoy and exalt its flavor. Ideal with just butter and Parmigiano. Cooks in 7-9 minutes Net Wt. 1.1 lb. (500 g) Product of Italy Ingredients: Durum wheat semolina, water

$4.59De Cecco introduces a tasty and balanced product, born from the classical recipe which simply combines select potatoes with soft grain flour. Cooking in just a few minutes; their oval shape and ridged surface make gnocchi perfect for creating new inviting dishes every day. Delicious with a wide range of sauces like ragu or pesto alla genovese or with special a creative cheese based sauce, or simply with melted butter, sage, and parmesan

$6.49• PGI certified pasta made in Gragnano, Napoli by utilizing local spring water and the best quality Italian ingredients
• Dried at a low temperature allowing the gluten to stay elastic making the pasta 40% resistant to overcooking.
• Contains a minimum 14% protein, that is 30% higher than regular pasta specs!
• Exporting to more than 35 countries, and producing more than 126 cuts of pasta, Di Martino is a point of reference in the world of Gragnano pasta.

Di Martino pasta penne rigate is an authentic Italian pasta packed in a custom-designed dolce & gabbana tile design, adding an extra luxurious touch to this exceptional Italian pasta. With its distinct cylinder shape, each piece is cut at an angle. Pasta is an indispensable part of Italian gastronomy; however, it might come as a surprise that its origins are shrouded in mystery. While most are convinced, it was born in Italy; some believe Marco polo was the one who brought pasta back from china! Nonetheless, Italy is the pioneer who revolutionized pasta. With more than 400 known pasta types, there's one for everyone! Di Martino is an Italian pasta maker with over 100 years of expertise. The brand's story began in 1912 when Giuseppe di Martino became the master of making short pasta at his first factory. Today di Martino is one of the best Italian pasta and gnocchi manufacturers producing its delights with Italian durum wheat semolina and pure local spring water. Pasta penne rigate by di Martino makes for an exquisite pasta for enjoying with chunkier meat and vegetable-based sauces as well as spicy tomato-based sauces

$9Senatore cappelli is a durum wheat variety, selected in 1915 by agronomist nazareno strampelli. This authentic Italian grain was dedicated to marchese raffaele cappelli from abruzzo, senator of the Italian kingdom and promoter of the 20th century agrarian reform. This autumnal variety is well suited for organic farming due to its considerable height, which can reach above 1.5 meters (4 feet). This 100% Italian-grown senatore cappelli variety has unique and distinctive brownish-black awns with large glassy grains. After milling, the resulting semolina has a bright amber-yellow color. The pasta has a subtle sweet, malty flavor and pleasing supple texture. From lingue, meaning "Tongues" in Italian, this long pasta is also known as bavette. Traditionally served with olive oil, garlic and tiny clams, this shape is used throughout Italy, mostly with fish or shellfish sauces. Featured in the New York times (January 3, 2017) pastas with a new selling point: they're all Italian

$9.50Delicate Egg Pasta Lasagne Sheets from Abruzzo, Italy These rich, eggy noodles come in flat rectangular sheets to make the perfect lasagna, just as they do in northern Italy. In addition to gorgeous golden color, these lasagne noodles have supple texture that results in the lightest, silkiest, most cloud-like final product. About the Producer In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d'abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality

$5.66• Contains 1-8.8 oz box
• Authentic Italian Egg Pappardelle / or Fettuccine
• Fresh free-range Eggs
• Ready in a few minutes
• Free from coloring agents

Pappardelle are consumed all over Italy and are part of the long, flat pasta family. They are excellent when prepared with sauces made from wild meat and game. They are also recommended for recipes with tomato sauce and cheese, as well as with creamy sauces, which spread well over the entire surface of the pasta

$4.75• Contains 1-16 oz box
• Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin.
• No GMO, no trans fat, no saturated fat, no sugar added. Kosher.
• Cooking time: 12 min - Al dente: 10 min.
• Made in Italy.

Made in Italy cook time 14 Enriched macaroni product Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended

$8.50• Item Package Length: 2.9 cm
• Item Package Width: 14.7 cm
• Item Package Height: 28.6 cm
• Item Package Weight: 0.287 kilograms
• Brand: Visit the Rustichella d'abruzzo Store

Italian macaroni product. Produced by: Rustichella D'abruzzo SPA. Product of Italy. Imported by: Manicaretti, CA. Selected durum wheat semolina, extruded through Bronze dies and air dried for 56 hours. These traditional elements give our specialty pasta its own taste

$5.30• 12 oz Packs of Garofalo Gluten Free Spaghetti
• Give up gluten without compromising flavor.
• Garofalo gluten free pasta provides an excellent source of fiber key to a healthy diet.
• Bronze die cuts and GMO free.
• Corn, Rice, Quinoa Pasta.

A customer favorite, this gluten free pasta is made from corn, rice and quinoa. You Can have gluten free pasta without sacrificing taste. Delicious and fresh

$8.50• Artisan dried pasta crafted in Abruzzo, Italy
• Supple egg pasta nests; made from free-range eggs, top-quality flours, and Apennine mountain spring water
• Extruded through bronze rolling pins for a rustic texture that holds sauce beautifully
• Slowly air-dried at low temperatures to further develop flavor
• Egg Tagliatelle is traditionally served with a hearty bolognese and cream or butter-based sauces

Selected durum wheat semolina extruded through Bronze dies and air dried for 56 hours. These traditional elements give our specialty pasta it own taste. Cook time is between 4-6 minutes. Product of Italy

$4.30• Unit of Measure: oz
• Case Pack Size: 10.
• Satisfaction Ensured.
• Quality product.

Good Source of Iron Good Source of Protein Low Cholesterol De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional De Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious fresh? Pasta taste. It has a rougher surface, which helps the sauce stick to it. Make De Cecco pasta the secret ingredient for your most amazing dishes! Buon Appetito!

$6• Delicious elbow pasta perfect for light and simple sauces
• Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin
• No GMO, no trans fat, no saturated fat, no sugar added
• Made in Italy

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional De Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious "fresh" pasta taste. It has a rougher surface, which helps the sauce stick to it. Make De Cecco pasta the secret ingredient for your most amazing dishes! Buon Appetito!

$4.30• 100% Durum wheat semolina
• Made in Italy.
• Cooking time: 8 min - Al dente: 6 min.
• Shaped through Bronze dies to create a rough surface to better retain sauce.
• Slowly dried at low temperature to preserve nutritional properties. GMO Free. Kosher.
Size: 16 oz

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional De Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious fresh? Pasta taste. It has a rougher surface, which helps the sauce stick to it. Make De Cecco pasta the secret ingredient for your most amazing dishes! Buon Appetito!

$2.40Made in the world's pasta capital: "Gragnano," Italy!! Bag: 453 gr / 1 lb. Ingredients: durum wheat semolina, niacin, iron lactate, thiamine, mono nitrate, riboflavin, folic acid. The Pasta Maker Lucio Garofalo had made pasta for over 200 years in the town of Gragnano. The town was named for the wheat (grano). Fresh spring water, sunny weather and the nearby sea make this hill the perfect area in all of Italy for making pasta. Lucio Garofalo is proud of his pasta and knows that you will enjoy it
Buying options

$3.40• Six packages of semolina pasta (96 oz total)
• Made in Gragnano, Italy
• Suitable for Vegetarians
• Ou Kosher certification

The word "Basil", is from basales which means king in Greek and literally it means regal and so "Royal grass". Basil is essential the Mediterranean kitchens and today it is very common, many varieties exist, the best known is Genoese Basil"", with small leaves and strong smell. Basil is the basic ingredient of pesto. The "Neapolitan" basil is like a leaf of lettuce, with a delicate perfume and a scent of mint and there are many other. There is an ancient popular superstition that advises not to cut the basil with the blade of the knife because the contact with the metal would alter the taste but to tare by hand into small pieces. Dry basil completely loses its aroma, but if you want to preserve it to have it available for winter the best way is to put it in oil, obviously extra virgin olive oil. Do not wash the leaves but clean them with a cloth, put in a glass jar with a pinch of salt in order to preserve the green color and then covered with oil

$9• The organic corn rigatoni is shaped as wide, thick tube pasta - also known as maccheroni
• With wide ridges on the outside, cut across
• One of the most typical shapes in Rome and Sicily
• Traditionally served with Amatriciana Tomato Sauce (with pancetta), Arrabbiata or Napoletana Sauce (with tuna)
• Made with organic corn
• Size : 8.8 Ounce

Gluten-Free Pasta Made with 100% Organic Non-GMO Corn Flour Both gluten-free eaters and gluten enthusiasts will love Rustichella d'abruzzo's new revolutionary wheat-free pasta made with organic, gluten-free, non-GMO corn flour. To create that perfect al dente texture, third generation pasta maker Gianluigi Peduzzi developed a new innovative way to make gluten-free pasta (that is never gummy!). The corn flour is injected with steam instead of blended with spring water to create a dough dense enough to withstand the pressure of the extrusion. The result is golden-hued elbows that will delight pasta lovers of all types with its nuanced flavor and pleasant toothsome bite. How to use These ridged-shaped tubes are wonderful with a multitude of sauces —from your favorite tomato sauce or pesto to creamy cheese-based sauces like Pasta Carbonara and Pasta alla Gricia (pasta with guanciale, Pecorino Romano and black pepper). Rustichella d'abruzzo's Corn Rigatoni is also a no brainer for baked pasta dishes. Just make sure to cook it only halfway before assembling to ensure it doesn't overcook while baking! About gluten-free pasta from Rustichella d'abruzzo In order to create a gluten-free pasta with the perfect, delectable al dente texture, Rustichella d'abruzzo pasta maker Gianluigi Peduzzi went so far as to invent an innovative new pasta production process that relies on adding steam to the flour rather than blending it with straight spring water. Made in a separate gluten-free facility, this chewy, flavorful gluten-free pasta will amaze and please any pasta connoisseur, in addition to offering the joy of a great bowl of pasta to those who suffer from gluten allergy or intolerance. Read more about Rustichella d'Abruzzo

$3.70• Good source of Iron
• Good source of Protein
• Low cholesterol

Zite, locally also known as Boccolotti, originate from Southern Italy and especially from the Neapolitan territory. They have an elongated shape with a 7 mm diameter round section and a thickness between 1,10 and 1,20 mm. As tradition has it this format should be hand broken in bits before being tossed into the boiling cooking water. Zite are delicious in baked casseroles and in dried pasta dishes with thick colored sauces made with either meats or fish, enriched with spices, tasty cheeses such as pecorino, provolone or caciocavallo. Vegetable and tomato sauces with peppers, aubergines and courgettes make an excellent alternative

$8.20• Primo grano in green bags
• Spaghettoni meaning thick, bigger spaghetti
• Supple and meaty texture of the spaghettoni is for the true pasta lover
• Size : 1.1 Pound

Pasta Made From Heirloom Wheat Grown in Abruzzo Spaghettoni meaning thick, bigger spaghetti. Prepare Rustichella d'abruzzo Primo Grano Spaghettoni simply, so you can taste the unique flavor of the Abruzzo grown wheat. Sometimes the larger spaghetti can be found served with a rich and hearty ragu. But for us, PrimoGrano spaghettoni is best tossed with slightly heated cherry tomatoes, lots of basil and a healthy pour of the best extra virgin olive oil. There aren't many folks who can tell us what pasta used to taste like in Italy. It's not something most grandparents pass along to their grandkids. If you're family business is pasta though, this is vital information. Gianluigi Peduzzi's grandfather started the company in 1924 and the pasta they made back then had a lot in common with what you'll find today inside the brown bag of Rustichella d'abruzzo. But one thing that Gaetano didn't have was modern agriculture. Crops were inconsistent and yields were low. Protein counts in the wheat were erratic and the finished product was often very different from the season before. The varieties of wheat he used to make pasta were summer varieties - very different from the hearty, winter-strengthened varieties now ubiquitous in pasta production. But the common thread between the past and present is the production method - the best semolina flour blended with mountain spring water, extruded through bronze dies and allowed to dry at low temperatures for a long time. And so PrimoGrano from Rustichella d'abruzzo was born. These typical cuts from Abruzzo, all made with locally-grown heirloom varieties of summer wheat. The pasta has a soft, yeasty flavor and a delicate texture. PrimoGrano is best served with light sauces or extra virgin olive oil so not to overwhelm the delicate aroma and flavor

$6.49• PGI certified pasta made in Gragnano, Napoli by utilizing local spring water and the best quality Italian ingredients
• Dried at a low temperature allowing the gluten to stay elastic making the pasta 40% resistant to overcooking.
• Contains a minimum 14% protein, that is 30% higher than regular pasta specs! • Exporting to more than 35 countries, and producing more than 126 cuts of pasta, Di Martino is a point of reference in the world of Gragnano pasta.

Di martino pasta is made in gragnano, the "city of pasta", through the selection of the best italian durum wheat semolina, mixed to the pure spring water from forma river, bronze die extruded and slowly dried at low temperature, as required by the product specification of pgi gragnano pasta. It contains minimum 14% proteins, which help getting great firmness to cooking and high digestibility. Dolce & gabbana has designed the new look of di martino pasta, a special edition package celebrating italian excellence through the colors, symbols and monuments identifying the country. Enjoy this versatile rigatoni pasta with meat or cheese based sauces, like carbonara

$7.90• Artisan dried pasta crafted in Abruzzo, Italy
• Made from top-quality flours and pure Apennine mountain spring water
• Extruded through bronze dies for a rustic texture that holds sauce beautifully
• Slowly air-dried at low temperatures to further develop flavor
• Bucatini are long, thick spaghetti with a hole running through the center; enjoy with any tomato-based sauce as the Romans do

There is nothing comparable to the superior quality and range of Rustichella d'abruzzo pasta. Gianluigi Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. Rustichella d'abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente

$9.90Classic dried lasagne noodles an oldie but goodie, lasagna is mentioned in medieval texts, and it is even said that the ancient romans prepared a similar dish. Modern day lasagna comes from emilia-romagna, where the traditional recipe includes layers of ragù, béchamel and parmigiano-reggiano. But for the lasagna that comes from your house, use any fillings you like, traditional or not. These are long flat lasagne noodles with fluted edges. They do need to be pre-cooked before layering them into a lasagna dish. For a super silky cream or bechamel-based lasagna, also try egg lasagne sheets from rustichella d'abruzzo. 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

$8.10• A corkscrew pasta that is twice as long as spaghetti with a whole running down the middle
• Made from only two natural ingredients: Stone-ground duram flour from hard winter wheat and pure spring water.
• Air dried for a full 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente.
• Extruded from hand-carved bronze dies, some of which date back to the 19th century.
• Artisinal pasta at its finest.

Fusilli col Buco were invented by Neapolitan housewives, who would wrap bucatini (the spaghetti with a hole through the center) around knitting needles to make tight corkscrews of pasta. These very long twirly noodles are delicious and fun to eat with any tomato- or olive oil-based sauce. About the Producer: Rustichella d'Abruzzo is the leading artisan pasta maker in Italy, with the widest assortment of regionally-inspired pasta shapes. Pasta maker Gianluigi Peduzzi forages the country for traditional and unusual shapes to include in the vast Rustichella d'Abruzzo pasta cornucopia. Learn more about Rustichella d'Abruzzo.

$7.90Orecchiette, meaning "little ears" in Italian, is a classic pasta cut of Puglia. Made with 100% Italian-grown Senatore Cappelli heirloom wheat, a native varietal to Abruzzo, Italy. Serve with hearty meat sauces

$8.60• Artisan ally made pasta
• Flavor unlike any mass-produced pasta
• Adheres to sauce brilliantly
• Produced with hand-built machines
• The production process has been the same for over 100 years

A natural taste worthy discovering. Located in the Abrozzo region, the green heart of Europe, the pasta factory Rustichella d''Abruzzo use the best ingredients to make traditional and special durum-wheat pasta according to the old tradition. Comes with 20 pieces of cannelloni. Exciting recipes can be located in the back of this box

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Dairy-Free

Gluten-Free

Kosher

Low Fat

Low Sodium

No Sugar Added

Organic

Saturated Fat-Free

Sugar-Free

Trans Fat-Free

Vegan

Dry Pasta & Noodles

Dry Pasta & Noodles

De Cecco Angel Hair Pasta, Number 9 - 16 Oz Box

Garofalo Durum Wheat Semolina Pasta - Fettuccine (1 Pound)

De Cecco Orecchiette, No. 91 - 1 Lb

Garofalo Bucatini, No. 14 - 16 Oz

Rustichella Organic Corn Spaghetti - 8.80 Oz

Rustichella d'Abruzzo Pappardelle Pasta - 8.8 Oz Tray

De Cecco Acini Di Pepe - 16 Oz Box

Garofalo Gluten Free Penne Rigate Pasta - 12 Oz

Di Martino Spaghettini Pasta - 16 Oz

Rustichella Farfalloni Pasta - 17.6 Oz Bag

De Cecco Potato Gnocchi - 17.5 Oz

Rustichella d'Abruzzo Strozzapreti Pasta

Rustichella d'Abruzzo Spinach Tonnarelli Pasta 17.6 Oz

De Cecco Shells, No. 50 - 1 Lb

Rustichella d'Abruzzo Pasta Sgne PZZI Prmo

De Cecco Gnocchi, No. 46 - 1 Lb

Di Martino Penne Rigate - 16 Oz Bag

Rustichella d'Abruzzo Linguine, Organic - 1.1 Lb

Rustichella d'Abruzzo Egg Lasagne 8.8 Oz

De Cecco Noodles, Egg Pappardelle 101, Extra Thin - 8.8 Oz

De Cecco Pasta, Rigatoni No. 24 - 1 Lb

Rustichella d'Abruzzo Orecchiette Pasta - 8.8 Oz Bag

Garofalo Corn, Rice, Quinoa Gluten-Free Spaghetti Pasta - 12.0 Oz

Rustichella d'Abruzzo Tagliatelle Egg Pasta - 8.8 Oz Tray

De Cecco Cavatappi, No. 87, Slow Dried - 1 Lb

De Cecco Lasagne, No. 1 - 1 Lb

De Cecco Linguine Fini No. 8 Pasta 16 Oz

Garofalo Ditali Tubetti Pasta - 16 Oz

Garofalo Radiatori, No. 87 - 16 Oz

Rustichella d'Abruzzo Gluten-Free Rigatoni Organic 100% Corn

De Cecco Zita Cut, No. 118 - 1 Lb

Primo Grano Spaghettoni Pasta From Rustichella D'abruzzo

Di Martino Pasta Rigatoni 16 Ounce

Rustichella d'Abruzzo Bucatini - 17.5 Oz Packet

Rustichella d'Abruzzo Lasagne - 17.6 Oz

Rustichella d'Abruzzo Fusilli Col Buco - 17.6 Oz

Rustichella d'Abruzzo Organic Senatore Cappelli Orecchiette Pasta | Rustichella D'abruzzo by Market Hall Foods

Rustichella d'Abruzzo Durum Wheat Cannelloni Pasta - 8.8 Oz Bag