Squid Ink 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. Dive into the Deep: Rustichella d'Abruzzo Squid Ink Pasta at Olive This Olive That - A Journey for the Curious Palate Imagine a plate adorned with the inky essence of the sea. Rustichella d'Abruzzo Squid Ink Pasta, a deep, captivating black, glistens with a touch of olive oil, beckoning exploration. As you twirl a forkful, the perfectly cooked strands yield with a satisfying al dente bite. Each mouthful is a surprise – the clean taste of high-quality wh