Bucatinni Pasta, 500 gr

Since the early 1900's, Rustichella d'Abruzzo has been making pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. The pasta is extruded through hand carved bronze dies, some of which date from the 19th-century, resulting in a rustic and textured noodle. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Long cuts are listed below thinnest to thickest: CAPELLINI | sometimes referred to as "angel hair", capellini is the thinnest pasta made by Rustichella d'Abruzzo. Pair with delicate sauces or break into pieces and add to soups. SPAGHETTINI | thinner than traditional spaghetti, but thicker than Capellini. Perfectly paired with delicate sauces. CHITARRA | named after the guitar strings with which it was originally cut, the traditional shape is square, but thin. SPAGHETTI | from the Italian word "spago" meaning string, this pasta is a standard in Neapolitan kitchens and throughout the world. BUCATINI | thicker than Spaghetti, with a thin straw-like hole down the center. Typically served in Rome with amatriciana sauce. (Bucatini all 'amatriciana) LINGUINE | meaning "little tongues," this cut has a long, flat surface. One of the most popular long cuts, linguine lends itself as easily to heavy cream and cheese sauces as it does to light olive oil, butter, and seafood sauces FETTUCCINE | wide, flat pasta with great texture. Traditional served with hearty, thick sauces like Alfredo. PAPPARDELLE RIGATE | wide, ridged, and long, Pappardelle Rigate is a perfect cut to hold a hearty ragu. Traditionally found in Tuscany.