Similar to gnocchi in shape, with pleasing surface ridges, but cut with a hollow center for capturing every delicious drop of sauce. A natural with cheese sauces or toss with sausage, crushed red pepper and broccolini. Made in Italy since 1924 of premium durum wheat semolina and local spring water, Rustichella pasta is extruded through bronze dies then slowly dried, creating a subtly rough finish that enhances sauce adhesion. Long admired for its toothsome texture and authentic, nutty flavor, and a delicious ode to the traditional pasta-making heritage of the Abruzzo region.
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