Spaghetti 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 Art of Slurping: Rustichella d'Abruzzo Spaghetti at Olive This Olive That - A Symphony of Simplicity Close your eyes and take a bite. Perfectly cooked Rustichella d'Abruzzo spaghetti twirls effortlessly on your fork, glistening with a generous drizzle of our finest olive oil. As you lift it to your lips, the anticipation builds. The first slurp releases a symphony of flavors – the clean taste of high-quality wheat, the subtle nuttiness of th