Trofie | Rustichella d'Abruzzo
Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus.
Cooking time: 10-12 minutes.
Rustichella d’Abruzzo is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce beautifully. The pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture.
Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus.
Cooking time: 10-12 minutes.
Rustichella d’Abruzzo is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce beautifully. The pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture.
Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus.
Cooking time: 10-12 minutes.
Rustichella d’Abruzzo is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce beautifully. The pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture.
ingredients: durum wheat semolina, water