Pasta Rustichella d'Abruzzo

Diagonally cut, ribbed, versatile. Penne rigate are part of the basic vocabulary of Italian cuisine – and at Rustichella d'Abruzzo they are produced the way Piero Peduzzi redefined them in 1981: Bronze mould, slow drying, no compromise on the raw material. The diagonal opening absorbs the sauce, the ribs hold it. For arrabbiata, for pesto, for everything in between. SUPERIORE.DE

Large, ribbed, fearless. Rigatone is the format for sauces with substance – ragù, amatriciana, roasted vegetables. The ribs that characterise the bronze shape are not a decoration: they grip the sauce, hold it and release it with every bite. Rustichella d'Abruzzo has been producing this format for generations according to the method of Gaetano Sergiacomo – slowly dried, with character. SUPERIORE.DE

Rigatone's little brother - narrower, more elegant, but with the same clear purpose for good sauces. Its bronze shape, rough surface and slow drying process provide exactly the structure that makes pasta so exciting. Where rigatoni carry heavy sauces, rigatoncini really come into their own with lighter ragùs or creamy cheese sauces. A format that is often underestimated - and quite wrongly so. SUPERIORE.DE

Strictly speaking, not pasta – and yet inextricably linked to it. Rustichella d'Abruzzo produces potato gnocchi according to the traditional recipe: soft, with the characteristic grooved surface that catches the sauce like a little pillow. For gorgonzola, for salvia e burro, for a simple pomodoro. The dish that every nonna in Italy makes differently – and which Rustichella has treated with the same care as all other formats since 1924. SUPERIORE.DE

Wide, flat, silky – fettuccine are the Roman counterpart to Bolognese tagliatelle, slightly wider, slightly thicker, with their own character. At Rustichella d'Abruzzo, they are made from durum wheat semolina and fresh eggs, bronze-moulded and slowly dried. The rough surface holds butter sauces, ragù and cream sauces equally well. For fettuccine al burro – or for Alfredo, if you like it classic. SUPERIORE.DE

Tagliatelle is not just pasta – it is an institution. Originating in Bologna, strictly defined (8 mm when cooked, by decree), it has been the benchmark for pasta all'uovo for generations. Rustichella d'Abruzzo produces it according to the principles of 1924: durum wheat semolina, fresh eggs, bronze mould, slow drying. For ragù alla bolognese – and nothing else, if you're serious. Or for burro e salvia, if you like it honest. SUPERIORE.DE

The name – "priest shrike" – is old folk humour from central Italy. The shape is meant seriously: hand-twisted, irregular, with cavities and twists that capture the sauce in a variety of ways. Rustichella d'Abruzzo preserves the geometry of the original, produced with a bronze mould and long drying time. For strong tomato sauces, for sausage ragù, simply for everything that needs texture. SUPERIORE.DE

The same square cross-section as the tonnarello – but with pepdirectly in the dough. Not as a sauce, not as a topping: as a foundation. The spiciness is there, but in moderation, embedded in the character of the durum wheat semolina. For Aglio, olio e peperoncino – the dish that seems to have invented this format. Or simply with good olive oil and parmesan. SUPERIORE.DE

Square in cross-section, black as midnight. The ink of the squid not only colours – it flavours and adds a subtle marine note to the dough that can be felt with every bite. Bronze mould, slow-drying, durum wheat semolina from Abruzzo. A format for seafood, for prawn sauces, for the courage to bring colour to the plate. SUPERIORE.DE

Lasagne is not a format – it is a promise. Generous slabs of durum wheat semolina and fresh eggs, bronze-moulded and slowly dried, ready for layer after layer. Ragù, béchamel, Parmigiano – or spinach, ricotta, lemon. The format provides the structure, the kitchen fills it. At Rustichella d'Abruzzo, the same recipe, the same craft for generations. SUPERIORE.DE

Flat, narrow, laid by hand – linguette all'uovo are one of the few formats where the human hand is still directly involved. Durum wheat semolina, 35% fresh eggs, pure spring water. The high egg density gives the pasta colour, bite and a texture that cannot be achieved by machine. Bronze mould, slow drying. For fine fish sauces, for prawns with lemon, for bottarga. SUPERIORE.DE

"Nastrini" – small ribbons. Narrower than tagliatelle, more delicate than pappardelle, with an elegance that rarely emphasises the format. Durum wheat semolina, fresh eggs, bronze mould. The fine width makes it the ideal accompaniment for light meat sauces, chicken ragù and mushrooms. A format that is restrained – and that is precisely why it is so convincing. SUPERIORE.DE

The name Laganelle goes back to the "Laganaturo" – an old Abruzzese rolling pin for thin, narrow ribbons. Here with lemon directly in the dough: durum wheat semolina, fresh eggs, twelve per cent lemon – juice and zest. No flavouring from the bottle, just fruit as an ingredient. The acidity is subtle, the flavour is present. Bronze mould, slow drying. For tuna, for seafood, for a simple butter and caper sauce. SUPERIORE.DE

Small, fluted, with mushrooms directly in the dough – stuzzicarelli are a niche format with great character. "Stuzzicare" means to tantalise, to incite – and that's exactly what these little bites do: The mushroom flavour is in the core, not in the sauce. Bronze mould, slow drying. For game dishes, for cheese sauces, for a simple butter with fresh thyme. A format for the curious. SUPERIORE.DE

Golden yellow, almost luminous – saffron colours the dough like no other spice. Durum wheat semolina, fresh eggs, saffron incorporated directly: The flavour is warm, slightly floral, with a characteristic hint of bitterness in the background. Bronze mould, slow drying. For seafood, for mussels, for a simple burro e zafferano – the format that carries the saffron without overpowering it. SUPERIORE.DE

The same narrow ribbon, the same origin – but with black truffle in the dough. Seven whole eggs per kilogramme of cast, plus summer truffles: a raw material that is not concealed, but integrated. The result is a pasta that smells of forest and earth even before the condiment. Bronze mould, slow drying. Best served with a little – butter, parmesan and perhaps a fresh truffle on top. That's all it needs. SUPERIORE.DE