PASTA - the good stuff

The best add on:

Pick from some of the most unusual pasta shapes anywhere. Serve with your exquisite EVOO and vegetables and you'll understand why Italians are so happy.

Rustichella d'Abruzzo crafts its pasta using top-quality flours and pure Apennine mountain spring water. The pasta is extruded through hand-carved bronze dies for a rustic texture that holds sauce beautifully, and is air-dried for up to 56 hours to further develop flavor.

Choose your pasta:

Squid Ink - (17.6 oz) A great Halloween dinner or just a little creativity in the kitchen - its subtle salinity goes great with seafood (scallops, shrimp), pearl onions, peas...

Radiatori - (17.6 oz) yes - little "radiators", this is the best sauce holder around:

Egg Taglioni - (8.8 oz) Divine texture and a perfect width:

Bucatini - (17.6 oz) Kids love these "straws"! I love how sauce sits on them without slipping off.

Orecchiette - ORGANIC  (17.6 oz)- meaning "little ears," is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning "the ears of the priest." Traditionally served alla Pugliese (with broccoli rabe, sausage, and garlic) or with a hearty meat ragù so that the sauce is cupped in the pasta.

The pasta has a subtle sweet, malty flavor and pleasing supple texture.