Description

Since 1924 the Sergiacomo family has been producing what has now become one of the most extensive artisanal pasta and product lines available in Italy. Today, Rustichella d’Abruzzo pasta is still made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies, and slowly air-dried at low temperatures for a rustic texture that holds sauce beautifully. Their egg pappardelle has a vibrant, golden yellow color & soft, supple bite, making it the ideal canvas for a meaty Bolognese.