Rustichella d'Abruzzo Pasta, Durum Wheat in Brown Paper Bag, Orzo, 500 gr/1.1 lb

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here that the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild. 
Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta. 
Present almost everywhere in Italy, and quite often in Greek dishes, rice-shaped Orzo is great in soups or as a side dish.
When you order this item you will receive one case of 6 - 1.1 pound packages of durum wheat semolina Orzo by Rustichella d'Abruzzo from Italy.
This product is specially ordered from our supplier. As a result, please allow 5-7 days processing time before shipment to you.