Rustichella D'Abruzzo Pasta, Spaghetti 17.6 oz

Spaghetti 9-11 minutes. Bronze dies. Dried at low temperature. Durum Wheat pasta: Many Italians believe that our county’s finest pasta comes from Abruzzo. The combination of our fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic. The dough is extruded through bronze dies, giving the pasta a rough surface that holds Sauce beautifully. Our pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. We believe you will be surprised by the distinctive character and pleasurable bite of our pasta. Making pasta in Abruzzo Since 1924. M. Stefania Peduzzi. Gianluigi Peduzzi. Per alimenti. Food safe. Dispose of properly. Our land: Abruzzo. Abruzzo is considered the region of the most famous Italian pasta. Is it a question of the wheat? A question of water? A question of drying? We believe it is a combination of these three elements and our skillful family artisan craftsmanship since 1924.