A wonderful, traditionally made pasta crafted by Rustichella d'Abruzzo, in the heart of the Abruzzo region of Italy. Linguine pasta, meaning "little tongues", is made into flattened spaghetti, with an oval profile making it perfect for catching and holding sauces.
Rustichella d'Abruzzo has been crafting the finest artisan pastas since 1924, simply using two key ingredients; the finest stone ground durum wheat semolina and pure spring water from the Abruzzo mountains. They continue to use traditional methods to create their pasta including extrusion through bronze dies, giving a slightly rougher texture to the pasta, perfect for capturing any type of sauce. Crucially they slowly air dry the pasta for up to 56 hours at lower temperatures, giving a superb depth of flavour, colour and texture.
A perfect pairing for fish and shellfish sauces. We think it works particularly well with pesto (simply chop up fresh basil leaves, pine nuts (or a nut of your choice), Pecorino or Parmesan cheese and garlic, and combine with extra virgin olive oil - delicious!). Also works well with heavier cheese sauces.
Rustichella d'Abruzzo's secret for cooking pasta perfectly al dente:
For every 100 g of dry pasta, you need approximately 1 liter of water (preferably not hard water). Boil the water slowly. Add a pinch of salt, add the pasta and turn up the stove, so the boiling is faster. Stir with a wooden utensil and let the pasta cook for the recommended time. When ready, add a cup of cold water to slow don the cooking and drain. Season to taste.
Cooking time: 9-11 minutes
Suitable for vegetarians
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