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Rustichella Pasta Penne

$10.00 / 1.1 lb Bag
rustichella pasta penne specialty foods
Rustichella Pasta Penne
  • by Rustichella d'Abruzzo
  • Italy

Gianluigi 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 Penne. Made from heirloom wheat grown in Italy’s Abruzzo region and harvested in the summer months, this rich, textured pasta has a rustic essence and ridges for holding onto sauce and flavor. Try it with a hearty helping of Otamot Organic Vodka Sauce and some Calabro Ricotta di Bufala for a homemade take on traditional Penne alla Vodka.

“My grandmother's baked ziti is second only to her lasagna. She doesn't have a recipe, but finally showed me how to make the baked ziti. What I make is never as good as hers, but then I tried this penne rigate, and the texture of the pasta was perfect! I think it turned out even better. I hope she doesn't read this...”
Murray’s Wholesale Team – New York, NY
Durum Wheat Semolina, Water

Allergens: Wheat

  • Founded in 1989, Rustichella d’Abruzzo is an Italian, family-owned company that specializes in rustic pastas.
  • Rustichella Pasta Penne is made according to a traditional Italian recipe.
  • Made from heirloom wheat, the pasta is extruded through a bronze die, a traditional Italian pasta-making tool that shapes and cuts the pasta into small, short noodles with a ridged texture.
  • The pasta is air-dried to develop its toasty flavor.
  • Penne comes from the Italian latin words for feather or quill, which refers to how the diagonal cut shape of the pasta resembles the nib of a quill pen.
  • The ridges on the penne are intended to hold more sauce and flavor.
  • 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.

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