Flat spaghetti! Try these long thin ribbons of pasta with sundried tomatoes in fine slivers, chopped feta and fresh herbs moistened with the oil from the tomatoes.

Rustichella linguine has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.

Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. 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.