The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture.
SUGGESTED USE: Probably one of the most commonly known short cuts of pasta, Penne rigate’s sturdy tubular shape and outer ridges make it perfect for pasta al forno ( baked pasta ) dishes. The ends of penne are cut on an angle to provide more room for sauces to nestle into the pasta.
