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Pasta
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Artisan pasta maker Gianluigi
Peduzzi maintains the proud Rustichella d'Abruzzo tradition
started by his grandfather in the early 1900s. Italians know the
finest pasta comes from Abruzzo, east of Rome. Durum wheat
flourishes in the salty Adriatic breezes and water from pure
mountain water used in the pasta making is said to work magic.
It is here that the Rustichella d'Abruzzo tradition grows,
producing all natural, pastas with superior flavor, texture, and
yield.
Peduzzi makes his pasta from two
natural ingredients: stone ground durum flour from hard winter
wheat, and pure spring water. When extruded through hand carved
bronze dies, some of which date from the 19th-century, the
resulting rustic texture holds the sauces beautifully, much
better than mass produced pasta. Rustichella d'Abruzzo pasta is
air dried for a crucial 56 hours, which creates a dense,
flavorful pasta that cooks perfectly al dente. Because of the
density of the pasta, many chefs find that the yield per pound
is greater than commercially made pasta. |
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