Italian macaroni product. 10-12 minutes. Many Italians believe that our country's finest pasta comes from Abruzzo. The combination of fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic. Rustichella D’Abruzzo is made with carefully selected durum wheat semolina and pure spring water. The dough is extranded through bronze dies, giving the pasta a rough surface that holds sauce beautifully. Our pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. We believe you will be surprised by the distinctive character and pleasurable bite of our pasta. Gianluigi Peduzzi. M. Stefania Peduzzi. Making pasta in Abruzzo since 1924. Our Land: Abruzzo is considered the region of the most famous Italian pasta. Is it the a question of the wheat? A question of water? A question of drying? We believe it is a combinations of these three elements and our skillful family artisan craftsmanship since 1924. Food safe. Dispose of properly For serving questions visit www.manicaretti.com. www.rustuchella.it. Made in Italy.

Durum Wheat Semolina, Water.

Cooking Pasta Perfectly Al Dente: Boil the pasta in abundant, salted water. Stir gently every now and then to prevent sticking. Taste for doneness one minute before the indicated cooking time on the package. The pasta should have a firm bite. Drain quickly and do not rinse. A Thousand Ways to Taste it: Taste the unique flavor of our pasta while you are cooking it before adding any sauce. Exalt its flavor and texture by adding grated cheese prior to adding any sauce. Because of its rough surface, our pasta is perfect with all sauces. Best Before: See bottom of the package