This kind of pasta that looks like retinal rods derives its name from the popular and ironic gluttony of priests (literally “priestchokers”). Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking. INGREDIENTS Durum Wheat Semolina, Water . Contains Wheat. DIRECTIONS Cooking time: 14-16 min. The secret for a perfect pasta cooking "al dente". For every 100 grams of dry pasta, you need about 1 liter of water (preferably not hard water). Boil the water slowly. Add about 10 grams of salt, pour in the pasta and turn up the stove, so that 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 and drain. Season to taste. SAFETY WARNING Keep away from light and direct heat. MANUFACTURER CONTACT INFORMATION Piazza dei Vestini, 65019 Pianella PE, Italy See more

Cooking time: 14-16 min. Made in Italy. Bronze dies. Italian macaroni product. Dried at low temperature.