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Rustichella Air-Dried Pastas

In the town of Pianella, in the remote and mountainous Abruzzo region of Italy, which faces the Adriatic Sea, Gianliugi Peruzzi produces Rustichella d’Abruzzo pasta. Made of durum wheat and handcarved in bronze dies, some of which date back to the nineteenth century, the pasta is dried in the salty sea breeze for 56 hours. The resulting density and texture is far superior in flavor, consistency, and yield than any pasta we know, fresh or dried!



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