Traditional artisan spaghetti - full of flavour and texture. Try it with seared pieces of seafood and slivered garlic, moistened with or
Rustichella spaghetti 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.