| | |  | Pasta | Home » » » » Rustichella Linguine, 17.5-Ounce Bags (Pack of 4) | | | | | | | Features: | |
• This cut has a long, rough surface, and is often paired with light sauces. Translted as "little tongues".
• 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
| | | Product Details: | | | Product Weight:
| 70.0 Ounces | | Package Length:
| 12.3 inches | | Package Width:
| 9.2 inches | | Package Height:
| 4.5 inches | | Package Weight:
| 4.9 pounds | | Average Customer Rating:
|  based on 2 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 2 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
La pasta asciutta più deliziosa nei supermercati americani!Nov 08, 2011
By Customer Formerly Known as Giordano Bruno
The finest pasta in American supermarkets ... if you're lucky, that is! But if you're not so lucky and your local market doesn't carry Rustichella d'Abruzzo products, if Golden Grain is the best on your market's shelves, then it's good to know that you can buy this 'gourmet' stuff on-line.
Rustichella makes its pastas in all the quaint traditional shapes: farfalle, bucatini, penne, tagliatelli, ecc. They also make black pasta with squid ink and whole wheat penne rigati, as well as marketing pasta sauces and Italian fagioli. As a general rule, heavier pasta shapes want richer sauces and thinner shapes, down to spaghettini, want lighter sauces. Ordinary spaghetti and linguine made by Rustichella are excellent 'al burro' , with just butter, Parmigiano cheese, and black pepper, or 'aglio e olio', garlic and olive oil. Linguine are already too heavy for 'alle vongole', clam sauce.
What makes Rustichella better? It's made with the hardest of hard wheat, giving even a cook without much sense of time a chance to serve "pasta al denti". It's extruded through antique bronze grids, giving it a rough surface that holds even the lightest sauces. Beyond that, I don't know the family secrets, but I know it tastes better even than other imported brands like Barilla and De Cecco.
great pastaDec 22, 2011
By James Smith
this is the finest pasta you can get. worth the money in every sense. delizioso, non che sta piu bello
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