Fettucine are 4 mm wide. They taste best served with meat ragout or seafood. In Piedmont they are also prepared with white truffles in autumn.
Rustichella is famous for their "pasta all`uovo", for which six instead of the usual four eggs per kilo are used. The result is a real treat pasta, which does not fall apart during cooking, with a fine round taste.
Set in nests by hand. Cooking time 4 to 7 minutes.
For the pasta creations of Rustichella d`Abruzzo only the best semolina of selected Italian hard wheat and mountain water from Abruzzo is used
Shelf Life / StorageStore in a cool, dry and dark place.
Ingredients*Durum wheat flour, whole egg 37,1%
Known Allergens:wheat, egg
1603 / 383
Antonio Viani Importe GmbH
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