{"product_id":"rustichella-riccia","title":"Rustichella Riccia","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eTraditionally made in Abruzzo, these long, flat ribbons of pasta have ruffled edges. Riccia means 'curly' in Italian. \u003c\/p\u003e\n\u003cp\u003eFantastic served with a hearty meat or game rag\u003cspan\u003eù\u003c\/span\u003e such as \u003cstrong\u003eSabato beef rag\u003cspan\u003eù\u003c\/span\u003e\u003c\/strong\u003e or with our \u003cstrong\u003eSabato pasta sauce with porcini\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613606768938,"sku":"gsi1789489510815","price":6.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-riccia_1.jpg?v=1789489514","url":"https:\/\/ginghamstepboutique.shop\/products\/rustichella-riccia","provider":"My Store","version":"1.0","type":"link"}