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Riccioli Egg Pasta Rustichella d’Abruzzo 250g


Riccioli egg pasta is “curled” wavy pasta. The undulating surface of these porous egg ribbons collects all the delicious sauce on the inside.

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Product Description

Riccioli egg pasta from Rustichella d’Abruzzo is “curled” wavy pasta that is also known as campanelle or gigli, depending on the region. The undulating surface of these porous egg ribbons collects all the delicious sauce on the inside. Try Riccioli in the ‘mari e monti’ version, with seafood, chickpeas and extra virgin olive oil. Cooking time 9 minutes.

about the producer

Rustichella d’Abruzzo is one of the few genuinely artisan pasta manufactures operating in Italy. They use a blend of only the highest grade hard durum wheat which they can source from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture. Once the dough is mixed, it is pressed through bronze dies which gives the pasta a rough and porous surface. This allows the pasta to cook evenly and bind better with sauces and flavours. The pasta is dried at low temperatures over 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop. The pasta will hold its shape during cooking, par-cooking and reheating.

Rustichella d’Abruzzo is found deep in the green Vestine hills, in the central region of Abruzzo on the Adriatic coast. In 1924 Gaetano Sergiacomo established the business in the province of Penne, to conserve traditional methods of pasta production. Three generations later, Rustichella is still a family business managed by Gaetano’s grandson, Gianluigi Peduzzi.

Rustichella is absolutely committed to traditional production techniques, and a quality artisan product.

Durum wheat semolina 19.36%, eggs.
Contains gluten and eggs.

Note: Ingredients as listed on the label at time of publication on the website. Always check the label before use.

Additional Information

Weight.29 kg
Dimensions25 × 15 × 3 cm


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