This fine pasta is best suited to a light oil based sauce. Alternatively, it can be broken up and cooked in soup - think chicken noodle!
Rustichella spaghettini 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.