Trofie 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 Twirl: Rustichella d'Abruzzo Trofie Pasta at Olive This Olive That - A Symphony of Sauce and Shape Imagine a plate adorned with playful corkscrews. Rustichella d'Abruzzo Trofie, a whimsical dance of twisted shapes, glistens with a touch of olive oil, beckoning exploration. As you twirl a forkful, the delightfully curved strands yield with a satisfying al dente bite. Each corkscrew captures your chosen sauce within its grooves, ensuring a del