Linguine 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. Dive into Flavor: Rustichella d'Abruzzo Linguine at Olive This Olive That - A Symphony of Texture and Taste Imagine this:  You twirl a forkful of perfectly cooked linguine, the golden strands glistening with olive oil and glistening with anticipation. As you take a bite, the pasta yields perfectly al dente, offering a satisfying chew. Each strand is like a tiny flavor vessel, carrying a luscious coating of your favorite sauce, creating a symphony of tex