Fetuccine Pasta from Rustichella d’Abruzzo

Established in 1924, Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough that is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking. Embrace the Ribbon: Rustichella d'Abruzzo Fettuccine Pasta at Olive This Olive That - A Canvas for Culinary Inspiration Imagine this: A plate adorned with ribbons of sunshine. Perfectly cooked Rustichella d'Abruzzo Fettuccine glistens with a touch of olive oil, waiting to be embraced by your chosen sauce. As you twirl a forkful, the wide, flat strands yield with a satisfying al dente bite. Each ribbon is a canvas, ready to absorb the flavors of your cre