These wide ribbons of artisan egg pasta are made with 6 eggs per kilo of durum wheat flour (other brands only use 4 egg per kilo).

Serve with a rich mushroom sauce, or slow-braised ragout of chicken, rabbit or lamb.

Rustichella pasta is made in Italy using premium coarsely ground durum wheat. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.