Pasta

We are pleased to offer a comprehensive range of pasta, sourced from the finest of Italian producers.

Rustichella's range of pasta is made in Abruzzo, which is the heart of central Italy’s major wheat production area. They are recognized as one of Italy’s premier independent pasta makers.  The finest wheat is mixed with spring water, the pasta is extruded through bronze dies (unless a shape is made by hand) which give the pasta its rough surface to help improve its sauce absorbency.  The pasta is then dried over a period of 40-60 hours depending on the shape. Slow drying maintains the pasta’s lovely wheat flavour and improves the texture when cooked. Commercial speed drying, by contrast, does it all in only 3 to 6 hours and it causes the wheat to change flavour and the pasta to be tougher and more rubbery when cooked.  Instead, Rustichella pasta is soft to the bite with a good cereal flavour.  This pasta should be cooked strictly in accordance with the cooking instructions printed on the packet.

Sapori di Casa pasta is made by the expert ‘pastaio’ Claudio Iacoponi and his wife Maria-Pia in north-east Italy. Their superb egg pasta is made from selected Sicilian durum wheat and only fresh free range eggs. He is one of the few Italian dry pasta makers offering such a high quality of ingredients. Claudio spends the first two hours of each day cracking the fresh, free range eggs. Because of the fresh eggs, long kneading and slow drying, Claudio's pasta is exceptionally good - as good as most of us could expect home-made pasta to be. It certainly tastes better than most 'fresh' pasta.

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