Le Rustichelle

Every sunday all the sons reunited in the Sergiacomo’s paternal home. A small house in the Carmine neighborhood in Penne: a white home sorrounded by a garden of evergreen, a secular olive tree,a myriad of geraniums placed even in occasional flower-pots. That housesaw them growing up. Not everyone had his or hers own family, but sunday was the day where everyone, and I mean all of them, came back to that old housethat saw them mature. The ones that had not find yet a soulmate were my two uncles, Lino and Serafina. Aunt Serafina had stayed with her parents and kept on conducting the old pasta factory that was located under the house and was built by Grandfather Raffaele and Grandmother Mariapalma. Aunt Serafina, sweetly called Fafina,cooked for the sunday occasion “Le Rustichelle”. She kneaded with the small scutcher the semolina Extra, the one used to make the blue bag pasta, with the eggs of the chickens of her own courtyard; That dough so precious, because it was not made with water but only eggs. was then pushed by the screw into the “bell” and the bronze die gave backto her a rough Chitarrone, worthy of the sunday sauce. After 90 years Aunt Fafina recipe is proposed again by Rustichella d’Abruzzo. Le Rustichelle, durum wheat semolina from the Vestina area and eggs 100% from free-range farms chickens

Le Rustichelle 500 g

"Le Rustichelle" is our new​ pasta ​shape made made like it was 90 years ago in the Sergiacomo family home, from the best Abruzzo semolina from Vestina Area and the best free range farm eggs, in accord with the traditional abruzzese recipe. The best quality for a great sauce. Cooking Time:  13-15 minutes.

Le Rustichelle Tube 500 g

"Le Rustichelle" is our new​ pasta ​shape made made like it was 90 years ago in the Sergiacomo family home, from the best Abruzzo semolina from Vestina Area and the best free range farm eggs, in accord with the traditional abruzzese recipe. The best quality for a great sauce. Cooking Time:  13-15 minutes.

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Rustichella d'Abruzzo

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