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Rustichella Pasta Bucatini

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rustichella pasta bucatini specialty foods
Rustichella Pasta Bucatini
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  • by Rustichella d'Abruzzo
  • Italy

Guanluigi Peduzzi grew up watching his Nonno make pasta in his small Italian village of Pianella, and today the tradition lives on in his Rustichella Pasta Bucatini. Made from heirloom wheat grow in Italy’s Abruzzo region and harvested in the summer months, this textured, hearty, tube-shaped pasta is unlike any you’ve ever had. It’s delicate and soft, with a nutty flavor. Try it tossed in Arrabiata Sauce and sprinkled with Murray’s Parmigiana Reggiano for an effortlessly delicious dinner.

“Spaghetti was my go-to pasta before I met my first bucatini. Making the strings into hollow tubes allows the pasta to hold so much more sauce and results in a more flavorful bite. I never make carbonara without this.”
Murray’s Marketing – New York, NY
Durum Wheat Semolina, Water

Allergens: Wheat

  • Rustichella Pasta Bucatini is made according to a traditional Italian recipe.
  • Made from heirloom wheat, the pasta is extruded through a bronze die, a traditional Italia pasta-making tool that shapes and cuts the pasta.
  • The pasta is air-dried to develop its toasty flavor.
  • Bucatini is not unlike a tube-shaped spaghetti that absorbs the flavor of a sauce.
  • Bucatini is derived from the Italian word “buco,” which means hole; it’s also sometimes known as perciatelli, which comes from the Neapolitan dialect for “pierced.”
  • Founded in 1989, Rustichella d’Abruzzo is an Italian, family-owned company that specializes in rustic pastas.
  • The company is rooted in a pasta-making tradition—the grandfather of current owners Gianluigi and Maria Stefania Peduzzi started his own pasta factory in the 1920s.
  • The Peduzzi family uses only the best semolina from local durum wheat as the base for their pastas.
  • Once mixed with mountain water, the pasta is pressed through a traditional bronze die, giving it a distinct, hearty texture.
  • The pasta dries slowly, at low temperatures, to develop a rich, toasty flavor that sets it apart from the typical noodle and has earned widespread praise.
  • In fact, when their spelt pasta was featured in a New York Times article in 1991, the company’s San Francisco distributor sold out of the pasta within hours of the story’s publication.
Family Owned

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