Rustichella Pasta • Fusilli Col Buco

Since the early 1900’s rustichella d’abruzzo has been making pasta from two natural ingredients: stone ground durum flour from hard winter wheat a pure spring water. The pasta is extrded through hand carved bronze dies some of which date from the 19th century resulting in a rustic and textured noodle. This pasta is air dried for a crucial 56 hours which creates a dense flavorful pasta that cooks perfectly al dente. Fusilli col buco corkscrew pasta twice as long as spaghetti with a thin straw-like hold down the center. One of rustichella d’avruzzo’s most popular shapes.