Rustichella d'Abruzzo Pasta

One of the most well-known and worldwide sold types of short pasta, they are traditionally combined with Rustichella d'Abruzzo “Arrabbiata” or "Amatriciana" sauce or with a fresh and light condiment made with tuna, mozzarella and cherry tomatoes.

Cooking Time

Penne: 9-11 min

Maccheroni Al Torchio: 7-9 min

Spaghetti: 9-11 min

About Rustichella d'Abruzzo Pasta

In 1924 Gaetano Sergiacomo, maternal grandfather of the current proprietors Gianluigi and Maria Stefania Peduzzi, and the son of famous millers who worked in the Vestina area, decided to part ways with the family and the milling business and established the pasta factory “Pastificio Gaetano Sergiacomo” in Penne. Since then “Tanuccio’s” pasta has always been considered the best and has received wide acclaim from outside Abruzzo too. In 1896 Settimio Peduzzi was born, the youngest of seven children. In Abruzzo the very fi rst sparkling water plant was established; Peduzzi soda would be defi ned as the “champagne” of Abruzzo. In 1981, Piero Peduzzi, father of the current Proprietors, decided to try producing homemade whole-wheat pasta, which due to technical reasons could not be legally produced in Italy, as well as the traditional pasta, but with the use of bronze dies, so that the pasta could hold the sauce better. Due to the type of product, that many considered rustic, and to mark a turning point in the company’s history, the pasta factory’s new name became: Rustichella d’Abruzzo s.n.c. di G. Sergiacomo & C.

 There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on the palate. Rustichella d’Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.

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