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. It is in the town of Pianella where Rustichella d’Abruzzo produces their all natural, artisinal pastas of superior flavor and texture. Rustichella is different from other pastas because of the quality of ingredients; stone ground durum flour from hard winter wheat, and pure spring water, the traditional tools used to cut the pasta; their pasta is extruded through hand carved bronze dies which produce a texture that holds the sauces beautifully, the pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente.

• All natural, artisinal pastas of superior flavor and texture.
• A dense, flavorful pasta that cooks perfectly al dente.