Fettuccine lunghe. Flat, 8 mm wide, long pasta that suits a variety of sauces from a fine cream sauce to a hearty ragout. While industrialization has been moving in on the production of food, the Rustichella d’Abruzzo company has been a stalwart of manual production processes since 1924. Three factors make Rustichella pasta the best in Italy. Firstly, only the highest quality durum wheat is used, the grain and germ ground to powder. Secondly, only fresh Abruzzan spring water, which has its source directly at the production location, is used. And finally, at the end of the production process the pasta is very carefully and slowly dried over several days. The result is pasta with extraordinary flavor. They have the necessary “bite” and the typical rough surface that allows sauces to stick to pasta.

Wide, flat pasta with great texture. Best paired with a hearty meat sauce.

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