I love ...
this pasta!
Rustichella d’Abruzzo imported by Rolando Ruiz Beramendi of Manicaretti.
Between homemade pasta and manufactured pasta there is a total unlikeness, which is completely noticeable on the palate. Rustichella d'Abruzzo uses only the best-selected durum wheat semolina, with a higher level of gluten, mixed with pure mountain water to give a unique flavour and toughness to the pasta.
The highly prized bronze moulds make the pasta coarse to the correct point so that all types of sauce take to it. The drying process is slow and takes place at a low temperature, even up to 50 hours and at temperatures of around 35 degrees, which is the opposite to the industrial process of 4/5 hours at 90 degrees.
Rustichella d’Abruzzo imported by Rolando Ruiz Beramendi of Manicaretti.
Between homemade pasta and manufactured pasta there is a total unlikeness, which is completely noticeable on the palate. Rustichella d'Abruzzo uses only the best-selected durum wheat semolina, with a higher level of gluten, mixed with pure mountain water to give a unique flavour and toughness to the pasta.
The highly prized bronze moulds make the pasta coarse to the correct point so that all types of sauce take to it. The drying process is slow and takes place at a low temperature, even up to 50 hours and at temperatures of around 35 degrees, which is the opposite to the industrial process of 4/5 hours at 90 degrees.
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