Amy Emberling is managing partner and the pastry mastermind at Zingerman's Bakehouse.
For much of my life pasta dishes were on my personal “meh” list. If they were loaded up with enough other tasty ingredients (and made by someone else) I’d eat them without major kvetching. But they were never on my top 10 list of dishes to cook myself and I reluctantly ordered them in restaurants.
Rustichella pasta made me a believer. I’m not sure what inspired me to even consider them. I admit that I was pretty skeptical and was so down on pasta that all I usually heard when people explained why they were better was blah, blah, blah. I didn’t need another tasteless carbohydrate in my life. Wow, are they better than most!
This pasta is truly like a different food. It has flavor, really good flavor, and I love the chewy texture. For me they transform the simplest of pasta dishes into full flavored “cravable” foods and add an entire new level of flavor and textures for the more complicated ones. I regularly buy Rustichella pastas for myself and as gifts. They’re great for the experienced cooks in your life and for the practically uninitiated ones. Everyone will be able to taste the difference and use them easily.
"Extraordinary pasta, bucatini and spaghetti, bronze cut, leaves a rougher edge with more surface area for sauce to hang onto, not to be too geeky."
Tara Fass, Huffington Post
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