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Rustichella Cannolicchi


Since the early 1900's, Rustichella d'Abruzzo has been making pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. The pasta is extruded through hand carved bronze dies, some of which date from the 19th-century, resulting in a rustic and textured noodle. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente.

CANNOLICCHI | distinctive coiled ridges – shaped like a rare clam from the Adriatic Sea. Perfect with seafood-based sauces.

Imported from Italy 

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