Macaroni 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. Elbow Your Way to Flavor: Rustichella d'Abruzzo Macaroni Pasta at Olive This Olive That - A Childhood Favorite, Elevated Close your eyes and take a bite.  Creamy cheese sauce coats perfectly cooked macaroni, each little elbow a flavor explosion waiting to happen. The texture is delightful - firm enough to hold its shape, yet yielding with a satisfying chew.  A wave of nostalgia washes over you, reminding you of childhood comfort food at its finest. But