From the producer:
Rustichellla d’Abruzzo pasta is made with the finest quality grains blended with pure mountain spring water, extruded through bronze dies and slowly air-dried, creating its signature rough texture that holds sauce beautifully.
From the Italian word spago meaning "string or thread," there is no pasta in the world more famous than this. With its rough texture and incredible bite, the Rustichella d'Abruzzo spaghetti is for the true pasta lover. Taste the difference!
Spaghetti, which is everyone's favorite pasta, does not need any suggestions as to how to enjoy it. We strongly recommend you serve this pasta with olive oil based sauces or simple tomato sauce so you may enjoy its flavor and texture. Hard to resist as Spaghetti alla Carbonara, Spaghetti Cacio e Pepe, or simply tossed in melted butter and abundant grated Parmigiano Reggiano cheese.
Ingredients: Durum Wheat Semolina, Water.
Product of Italy
1.1 lb bag
We can thank Rolando Beramendi for bringing fregola sarda to the United States; he shares the story in the headnote for Cold Fregola Sarda Salad (p. 202). He shares a tip for cooks, "My only suggestion: Do as they do in Sardinia, and keep it simple."
“A cool substitute for Israeli couscous is fregola, a Sardinian version that’s toasted and full of flavor with a more rustic texture.” Try it in Fennel Two Ways with Mussels and Couscous (p. 158) or as a side with Braised Eggplant with Lamb with Yogurt and Spiced Green Sauce (p. 240).