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Rustichella d'Abruzzo Rigatoni, 500g
- £4.50
- £4.50
- Unit price
- £9.00 per kg
Orders placed before 11:30am (Mon-Fri) are dispatched on the day of ordering.
Orders placed after 11:30am (Mon-Fri) will be dispatched the following day. Orders over the weekend are dispatched on Mondays.
Rustichella d'Abruzzo has been making pasta in Abruzzo since 1924, when it was founded in the hill town of Penne, fairly apt town for a pasta company to start up in! It's between the Adriatic and the Gran Sasso mountains. The founders, the Sergiacomo family, were millers, and the business is now run by their grandchildren, Gianluigi and Stefania Peduzzi. Every stage of the process is slow and deliberate. The family chooses its durum wheat semolina for protein and flavour, then mixes it with cold mountain spring water. The dough is pushed through traditional bronze dies, which leave the surface of each piece rough and slightly chalky. It's then dried slowly at low temperature, for up to two days, instead of the few hours at high heat used by industrial pasta makers.
These rigatoni are wide, ridged tubes with a wonderful texture from the slow drying. Their rough surface grips sauce rather than letting it slide off, and the wide tubes fill with sauce making each mouthful taste amazing. They're made for hearty, chunky sauces: a slow-cooked ragù, sausage and fennel, aubergine and tomato, or a simple pomodoro sauce.
Why We Love It
- Drawn through bronze dies for a rough surface that holds on to sauce
- Dried slowly at low temperature, which keeps the flavour and bite of the wheat
- Made from selected durum wheat semolina and mountain spring water
- Made by the same family in Abruzzo for over 100 years
How to Use
Cook in plenty of well-salted boiling water (about 1 litre per 100g) for 10–12 minutes, tasting from 10 minutes. Slow-dried pasta can take a little longer than you're used to. Save a cup of the starchy cooking water before draining, then finish the rigatoni in the pan with the sauce, adding a splash of the water to bring it together.
More Information
- Size: 500g
- Origin: Made in Abruzzo, Italy
- Ingredients: Durum wheat semolina, water
- Allergens: GLUTEN
- Cooking time: 10–12 minutes
- Storage: Store in a cool, dry place. Reseal or transfer to an airtight container once opened.
Availability:
In Stock
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Frequently Asked Questions
Most industrial pasta is pushed through smooth Teflon-coated dies, which give a slippery, shiny surface. Bronze dies create more friction, leaving the pasta rough and slightly porous. That texture holds sauce, and the starch the pasta releases helps the sauce cling and become glossy.
Industrial pasta is often dried in a few hours at high temperatures, which can cook the proteins and dull the flavour of the wheat. Drying slowly at low temperature, as Rustichella does for up to two days, keeps more of the wheat's natural flavour and aroma. It also gives the pasta a firmer structure, so it stays al dente and is less likely to turn soft or sticky.
The protein in durum wheat semolina gives pasta its bite and stops it turning soft or breaking up in the pan. Rustichella selects its semolina for protein and flavour, so the pasta holds its shape and tastes of the wheat.
10–12 minutes in plenty of well-salted boiling water. Start tasting at 10 minutes for a firm, al dente bite.
Chunky, hearty sauces that can fill the tubes and cling to the ridges, such as ragù, sausage, aubergine and tomato, or just a simple pomodoro sauce. Rigatoni are also ideal for baked pasta.
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