Rich, eggy noodles for your lasagna recipes.
Made from stone ground durum flour from hard winter wheat and pure cold spring water, Rustichella d'Abruzzo pasta is the finest you can buy. The pasta uses 3 more eggs per kilogram of flour than most egg pastas finding it extra rich and hearty. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.
They have a traditional flat sheet look instead of the wavy sides that is on the more common noodle.
Made from stone ground durum flour from hard winter wheat and pure cold spring water, Rustichella d'Abruzzo pasta is the finest you can buy. The pasta uses 3 more eggs per kilogram of flour than most egg pastas finding it extra rich and hearty. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.
They have a traditional flat sheet look instead of the wavy sides that is on the more common noodle.
Rectangular flat sheets for making the perfect pasticcio or lasagna as done in northern parts of Italy. The bright golden yellow color and supple texture will deliver a lasagna which will be a cloud of texture and taste
Ingredientsdurum wheat semolina, 20% eggs (yolk and white), water
Ingredientsdurum wheat semolina, 20% eggs (yolk and white), water