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Rustichella d'Abruzzo Macaroni Pasta – Market Hall Foods

Rustichella d'Abruzzo Macaroni Pasta – Market Hall Foods

4.9 (478) · € 4.50 · En Stock

Rustichella d'Abruzzo Macaroni are seriously good: surprisingly dense and beautifully textured. Great for macaroni and cheese, pasta salads, soups and more.

Classic Elbow-Shaped Pasta

You might know these crooked little tubes as elbow macaroni, those darlings of pasta salad, those stars of macaroni and cheese. Oh why do we love macaroni so? Perhaps it's the gentle swooping curve, or the hollow center that fills with melty cheese sauce, or the way you can get a whole pile of elbows on the fork at once. We wax poetic, but Rustichella d'Abruzzo Macaroni are seriously good: surprisingly dense and beautifully textured. In short, they're just what the mac and cheese ordered.

About the Producer:
In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.

Italian macaroni product. Produced by: Rustichella D'Abruzzo SPA. Product of Italy. Imported by: Manicaretti, CA. Selected durum wheat semolina, extruded through Bronze dies and air dried for 56 hours. These traditional elements give our specialty pasta its own taste.

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Mezzemaniche (meaning short sleeves in Italian) is a short, wide ridged tube. It's about as wide as rigatoni, but half the size. This pasta is only available in a 4.4-pound bulk bag.

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Classic Elbow-Shaped Pasta You might know these crooked little tubes as elbow macaroni, those darlings of pasta salad, those stars of macaroni and cheese. Perhaps it's the gentle swooping curve, or the hollow center that fills with melty cheese sauce, or the way you can get a whole pile of elbows on the fork at once.

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