Traditionally made in Abruzzo, these long, flat ribbons of pasta have ruffled edges. Riccia means 'curly' in Italian. 

Fantastic served with a hearty meat or game ragù such as Sabato beef ragù or with our Sabato pasta sauce with porcini. 

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.