Organic Buckwheat Tortiglioni Pasta
$8.99 8.8 oz
In response to changing culinary needs across the globe, pasta pioneer Rustichella d'Abruzzo has created a one-of-a-kind pasta made exclusively with organic, gluten-free, GMO-free buckwheat flour. The result is subtle and delicious buckwheat flavor in an artisan pasta that cooks to an exquisite al dente bite. Rustichella d'Abruzzo Organic Buckwheat Tortiglioni is produced in a completely separate gluten-free facility, away from any conventional flour contact. Pasta connoisseurs will be amazed by the extraordinary texture and delicate, nuanced flavor of this revolutionary buckwheat pasta. Forward-thinking chefs will be inspired to get creative. The possibilities are endless: its hearty flavor and sumptuous texture play well with rich, luxurious dishes. Try it with sautéed zucchini, creamy ricotta, lemon zest, and Parmigiano-Reggiano. It's also sublime in Japanese dishes (think soba)—try folding fresh uni (sea urchin) or miso-scallion butter into the hot pasta, use it in a simple dashi broth with thinly sliced shiitake mushrooms, or toss with shredded savoy cabbage and chiles. Cooking Time: 6-8 minutes.
Organic Buckwheat Flour, Water Preferences: Gluten-Free, Non-GMO, Organic.
Rustichella d'Abruzzo
In 1924 Gaetano Sergiacomo, maternal grandfather of the current proprietors Gianluigi and Maria Stefania Peduzzi, and the son of famous millers who worked in the Vestina area, decided to part ways with the family and the milling business and established the pasta factory “Pastificio Gaetano Sergiacomo” in Penne. Gaetano's daughter, Nicolina Sergiacomo Peduzzi, was born in Penne and grew up in an environment abundant with baking, cooking and pasta making. In 1981, with her husband Piero Peduzzi, she decided to revive the orginal whole wheat pasta that Gaetano had made. Soon, Nicolina's adult children Gianluigi and Stefania Peduzzi joined the business, heralding a new era for the little known pastificio (pasta factory). With the vision of Gianluigi, Rustichella d'Abruzzo began to create a greater variety of pasta shapes within a small-batch production of durum wheat semolina pasta. In the late 1980's, Gianluigi introduced their whole wheat penne pasta to Dean & Deluca in New York City, their first U.S. customer. After a few years, the assortment of shapes and sizes produced in the small family pastificio grew to what is today: 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.
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