Gianluigi Peduzzi's Rustichella pasta, from Italy's Abruzzo region, has long been a staple in my home. The packaging makes it eye catching, but the flavor and texture is what I remember. In fact, it's so flavorful I go back and cook it time after time to make sure I didn't just dream it.
Hard durum semolina is extruded through bronze dies so it has a scruffy, rough surface, perfect for holding sauce. It's dried at low temperatures for three to four days, depending on the shape, which gives it a dense, chewy texture.
It's easy to cook textbook al dente pasta with Rustichella. In fact, with the fettucine especially—my favorite—it's almost hard to overcook it. Beautifully packaged in kraft paper bags, this pasta is so good you can give it as a gift.
Download Mo's Pasta Cooking Tips