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Farro Fusilli is a "spring" shapped pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table. Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is "triticum aestivum"; spelt is "triticum spelta"; and farro is "triticum dicoccum". Each package contains 500 grams (approximately 1.1 lbs.) of Farro Fusilli and requires a cooking time of approximately 11 minutes.
Farro Rigatini is a tubular pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table. Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is "triticum aestivum"; spelt is "triticum spelta"; and farro is "triticum dicoccum". Each package contains 500 grams (approximately 1.1 lbs.) of Farro Rigatini and requires a cooking time of approximately 11 minutes.
Farro Linguine is a long, flat spaghetti type pasta made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table. Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is "triticum aestivum"; spelt is "triticum spelta"; and farro is "triticum dicoccum". Each package contains 500 grams (approximately 1.1 lbs.) of Farro Linguine and requires a cooking time of approximately 8 minutes.
Trofie or trofiette pasta is a traditional, and one of the most popular, Ligurian pasta shapes. Trofiette by Alta Valle is made using durum wheat semolina and water. This thin, tight twist shaped pasta has the appearance of being hand rolled and then? pinched? at each end. It is commonly served with basil pesto or walnut pesto since its twisted shape holds these sauces nicely. Trofiette is also delicious when served with fresh seasonal vegetables like green beans or spinach served with pancetta or potatoes in a rich meat based broth. Try trofiette with butter and fresh herbs served with a meaty fish or with shellfish. Each bag contains 500 gr of Trofiette by Pastificio Artigianale Alta Valle from Italy.
Croxetti originated in the Middle Ages, when cooks of noble Ligurian families would press a thin sheet of pasta between two wooden molds engraved with the family's coat of arms on one side and symbols on the other. Quite often the symbol stamped on the second side was the Christian cross, thereby giving the pasta its name. Alta Valle Scrivia is an artiginal producer of pasta located near Genoa. Their Croxetti are stamped with a stalk of wheat. The shape and texture of Croxetti make them ideally suited to hold substantial sauces such as Pesto Genovese, Walnut sauce, or fish sauce. Each bag contains 1.1 pounds or 500 grams of Croxetti Pasta by Alta Valle Scrivia.
The Alta Valle Scrivia factory is located in an absolutely gorgeous valley in northern Italy, just inland from Genova. A stream runs down the middle and green mountains are all around. Here, various pastas take shape, particularly those commonly used in Ligurian cooking. Ricciole by Alta Valle is made using durum wheat semolina and water. This short pasta, somewhat like a loosely rolled coil in shape allows for a short cooking time and an excellent melding with sauces of various kinds. Each package of Ricciole Pasta contains 1.1 lb. or 500g. Best used by 3/31/12
Campofilone is a small hill town in the central Italian province of Ascoli Piceno, overlooking the Adriatic Sea. There, for over 400 years, artisan pasta makers have produced a unique homemade pasta called "Maccheroncini", very thin strips of egg pasta made without water. Made famous throughout Italy at the Council of Trent in 1560, this special pasta-making technique has been handed down throught the years from generation to generation. In 1912, Adorna Albanesi started the "la Campofilone" company. Today they produce Maccheroncini with the same love and attention that their ancestors used years ago. Their Pappardelle Egg Pasta is produced from the highest quality ingredients: pure durum wheat semolina and very fresh eggs without the addition of water. The dough is rolled out especially thin and then allowed to dry slowly and gradually at just slightly higher than room temperature. The result is deliciously light, distinctive Pappardelle pasta that cooks in 2-3 minutes and keeps its shape and flavor. Pappardelle is the perfect pasta for carbonara, alfredo, bechamel or other cream sauces. Try pappardelle egg pasta with fresh basil, fresh tomato and extra virgin olive oil topped with freshly grated cheese. Each box contains 8.8 oz. (250 gr) of Pappardelle Egg Pasta by la Campofilone from Italy.
Each region of Italy is like a country onto itself when it comes to dialect, customs and quite often, food. Casa Rinaldi, known for its excellence in the production of many Italian products, has created a line of pastas called Specialita Regionale. Through this line, Casa Rinaldi produces pastas specific to a certain region of Italy, made in their own traditional way. We are happy to offer Paccheri di Campania made with the simple ingredients of durum wheat and water. They are produced using the traditional bronze dies which do not smooth out the surface of the pasta, thereby allowing sauces to cling more readily to each one. We are particularly fond of this cut, known as Paccheri in the Neopolitan dialect. A paccheri is an open-handed "slap", but not one meant as an insult so much as a friendly pat on the back. Each paccheri is about 2 inches long, so in addition to being delicious with a favorite sauce, they can also be stuffed with spinach and ricotta, meat, etc. Each bag of Casa Rinaldi Paccheri di Campania contains 500g or 1.1lb.
Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Tortellini with Sundried Tomato and Oregano by La Piana is authentic artisanal Italian stuffed pasta. La Piana uses wholesome ingredients for their pastas; exquisite cheese, sundried tomato, fragrant oregano, fresh eggs, and durum wheat semolina without the use of preservatives. Tortellini with Sundried Tomato and Oregano is bursting with flavor. Served simply with melted butter or with your favorite sauce, this pasta is certain to be a great success on your table. Each box contains 1 pound net weight of Tortellini with Sundried Tomato and Oregano by La Piana from Italy.
Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Mezzaluna Pasta with Basil Pesto Filling by La Piana is authentic artisanal Italian stuffed pasta. La Piana uses wholesome ingredients for their pastas; exquisite Parmesan cheese, basil pesto, fresh eggs, and durum wheat semolina without the use of preservatives. Mezzaluna Pasta with Basil Pesto Filling is bursting with flavor. Served simply with melted butter and fresh tomatoes or with your favorite sauce, this pasta is certain to be a great success on your table. Works wonderfully in cold pasta salads and soups as well. Each box contains 1 pound net weight of Mezzaluna Pasta with Basil Pesto Filling by La Piana from Italy.
Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Ravioli Pasta with Squash Filling by La Piana is authentic artisanal Italian stuffed pasta. La Piana uses wholesome ingredients for their pastas; exquisite Parmesan cheese, squash, Amaretti (sugar, apricot kernals, egg whites, flour, milk, butter, and natural almond flavor), fresh eggs, and durum wheat semolina without the use of preservatives. Ravioli Pasta with Squash Filling is bursting with flavor. Served simply with melted butter and sage or with your favorite cream sauce, this pasta is certain to be a great success on your table. Each box contains 1 pound net weight of Ravioli Pasta with Squash Filling by La Piana from Italy.
Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Mezzaluna with Gorgonzola Filling by La Piana is authentic artisanal Italian stuffed pasta. Mezzaluna means "half moon", which describes the shape of this mouthwatering pasta. La Piana uses wholesome ingredients for their pastas; exquisite Gorgonzola cheese, fine spices, fresh eggs, and durum wheat semolina without the use of preservatives. Mezzaluna with Gorgonzola Filling is bursting with flavor. Served simply with melted butter and sage or with your favorite sauce, this pasta is certain to be a great success on your table. Works wonderfully in cold pasta salads as well. Each box contains 1 pound net weight of Mezzaluna with Gorgonzola Filling by La Piana from Italy.
Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Ravioli with Pecorino and Potato Filling by La Piana is authentic artisanal Italian stuffed pasta. La Piana uses wholesome ingredients for their pastas; exquisite Pecorino Romano (sheep's milk) cheese, potato flakes, fine spices, fresh eggs, and durum wheat semolina without the use of preservatives. Ravioli Pasta with Pecorino and Potato Filling is bursting with flavor. Served simply with melted butter and sage or with your favorite sauce, this pasta is certain to be a great success on your table. Works wonderfully in cold pasta salads as well. Each box contains 1 pound net weight of Ravioli Pasta with Pecorino and Potato Filling by La Piana from Italy.
Gnocchi is Italian for "dumplings" and can be made from a variety of ingredients. These delicious morsels are made from potato and can be dressed with butter, a tomato-based sauce, or olive oil and a sprinkling of freshly grated parmesan or romano cheese. Gnocchi, pronounced NYO-kee, are generally served as a side dish to a meat course but can be a satisfying main dish just as well. Gnocchi must be gently boiled in water until they float to the top, being careful not to overcook them as they will become "gummy" or fall apart. Try serving gnocchi with fresh sage and butter, with sauteed spinach, pine nuts, and olive oil or tossed with vodka sauce. Each package contains 17.6 ounces (1.1 lb.) of Potato Gnocchi by La Piana from Italy. Contains wheat.
Tortellini with Eggplant, Zucchini and Bell Pepper by La Piana is authentic artisanal Italian stuffed pasta. La Piana uses wholesome ingredients for their pastas beginning with fresh eggs and durum wheat semolina. Their tortellini is stuffed with bread crumbs, Parmesan cheese, eggplant, zucchini, garlic, bell peppers, nutmeg and rosemary without the use of preservatives. Tortellini with Eggplant, Zucchini and Bell Pepper is bursting with flavor. Serve with sauteed bacon, butter and walnuts or with your favorite sauce. This pasta is certain to be a great success on your table. Each box contains 1 pound net weight of Tortellini with Eggplant, Zucchini and Bell Pepper by La Piana from Italy.
Garganelli Egg Pasta by La Piana is made in Modena, Italy using the simplest of ingredients: selected premium quality durum wheat semolina and eggs. Special care and attention is used in making the Garganelli shape, whose unique form is conducive to holding more sauce. Garganelli is an extremely versatile pasta cut which adapts well with both tomato and cream sauces. Instructions and a recipe are included. Each box of La Piana Garganelli Egg Pasta is 8.8 ounces and serves four main courses.
Campofilone is situated on a hill on the Adriatic coast of Italy in the Marche region. The making of egg pasta is a tradition in this area. Following this tradition, Ivan Maroni selects the finest durum wheat semolina, combines it with eggs (no water is added) then rolls it out into thin sheets of pasta which are then cut to shape. The cut pasta is laid out on sheets of paper to dry slowly prior to packing. The resultant product is a delicately flavoured pasta produced from only natural ingredients. The addition of eggs rather than water produces a pasta which is much more delicate than the commercial dry pastas found in most grocery stores. It cooks in just 2 minutes! The Papardelle cut is a long flat pasta, aprroximately 1/2" in width. It works wonders with a meat ragu as well as a creamy white sauce. Each box contains approximately 8.75 ounces (250gr) of Papperdelli Egg Pasta by Maroni from Campofilone, Italy.
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield. Rustichella's Farro Spaghetti is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt, but has remarkable body and retains its bite and texture even after reheating. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta. Spaghetti di Farro is wonderful tossed with olive oil, fresh herbs and garlic, or butter and freshly grated Pecorino Romano. Each bag contains 8.8 ounces (250g) net weight of Farro Spaghetti by Rustichella d'Abruzzo from Italy
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield. Rustichella's Penne Rigate di Farro is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt, but has remarkable body and retains its bite and texture even after reheating. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta. Penne Rigate di Farro can be served with tomato sauce and mushrooms, or olive oil and white beans. Each bag contains 8.8 ounces (250g) net weight of Penne Rigate di Farro by Rustichella d'Abruzzo from Italy
Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat, which flourishes in the salty Adriatic breezes, and the pure mountain water used is said to work magic. It is here that the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild. Peduzzi, an artisan pasta maker whose grandfather founded the company in the early 1900's, makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta. Fregola Sarda is a durum wheat toasted pasta from Sardinia that is similar to couscous and is usually served in a shellfish broth, in soups or as a pasta dish dressed with olive oil and fresh herbs or your favorite sauce. Each bag contains approximately 1.1 pounds (500 gr.) of durum wheat semolina Fregola Sarda by Rustichella d'Abruzzo imported from Italy.
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here that the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild. Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta. Present almost everywhere in Italy, and quite often in Greek dishes, rice-shaped Orzo is great in soups or as a side dish. Each bag contains approximately 1.1 pounds (500 gr.) of durum wheat semolina Orzo by Rustichella d'Abruzzo imported from Italy.
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield. Rustichella's Pizzichi is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta. Pizzichi translates as "pinched pasta". This short broad pasta cut with curly edges is wonderful with fava beans or broccoli. Each bag contains approximately 8.8 ounces (250gr) of Farro Pizzichi by Rustichella d'Abruzzo
Cara Nonna" means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process, which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulgia area of southern Italy. Orecchiette literally means "little ears" and is based on the shape of the pasta, which is round and indented. It proves to be an excellent shape to hold sauces and bits of other ingredients. A red meat sauce is a good choice. Another is to saute some Italian sausage (casing removed), add a bit of hot red pepper, and par-boiled broccolini. Add the cooked Orecchiette (reserve some of the cooking water) and plenty of grated cheese of your choice. Add reserved water as needed according to taste. It's a satisfying one-dish meal without being heavy or time consuming. Each package of Cara Nonna Orecchiette contains 500g. or 1.1 lbs.
Cara Nonna" means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process, which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulgia area of southern Italy. Acini di Pepe are the approximate size and shape of a peppercorn, hence the name. They are often used in soup dishes or just plainly boiled and served with a little butter and cheese. It is one of Italy's all time favorite comfort foods especially for children. Each package of Cara Nonna Acini di Pepe pasta contains 500g or 1.1 lbs.
Cara Nonna" means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulgia area of southern Italy. The Cara Nonna Lasagne is made of durum wheat semolina with the addition of eggs. Each Lasagne square is 6" by 6" and may be used in the recipe of your choice. Directions are included for use with or without pre-cooking. Each package of Cara Nonna Lasagne contains 500g or 1.1 lbs.
Cara Nonna" means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process, which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulgia area of southern Italy. Strozzapreti or "priest stranglers" sounds like a strange name for a pasta yet every region of Italy seems to have its own version of this shape. Apparently, when the local priests were invited to various homes for dinner, they enjoyed this pasta so much that they ate a lot of it very quickly, even risking choking in the process. Cara Nonna's version has the addition of broccolini giving them a light green color and a more unique taste. Each package of Cara Nonna Strozzapreti ai Broccoletti contains 500g or 1.1 lbs.
Cara Nonna" means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process, which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulgia area of southern Italy. Linguette alle Acciughe are very thin linguini nests with the addition of anchovies. What a great idea! Anchovies are used in so many pasta recipes that the idea of pasta already flavored with anchovies seems like a perfect blend. Try just adding a good quality Italian tuna in extra virgin olive oil for a quick and tastety "fast food" dish. Each package of Cara Nonna Linguette alle Acciughe contains 500g or 1.1 lbs. Best used by 3/4/2012
Cara Nonna" means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process, which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulgia area of southern Italy. Pennette are a smaller version of penne pasta. These have ridges rather than a smooth surface and each package contains two different flavors. The first is made with the addition of tomato and is a reddish color, the second with arugola and is green. The combination of these two flavors works well with almost any type of sauce and the colors create an appealing presentation. Each package of Cara Nonna Pennette Rucola e Pomodoro contains 500g or 1.1 lbs.
Farro Ditalini is a very small tube shapped pasta, approximately 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. Ditalini is an excellent addition to soups as well as other pasta "and" dishes such as Pasta and Beans, etc. The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table. Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is "triticum aestivum"; spelt is "triticum spelta"; and farro is "triticum dicoccum". Each package contains 500 grams (approximately 1.1 lbs.) of Farro Ditalini and requires a cooking time of approximately 11 minutes.
Rustichella d'Abruzzo Organic Corn Spaghetti specifically addresses the issue of gluten since so many consumers must deal with dietary restrictions due to gluten intolerance. Staying away from wheat-based products including pasta is essential, but not very easy, and often not very tasty. Our Rustichella corn spaghetti makes life just a bit easier and your pasta more than just a bit tastier. It is made only with ground organic corn from Northern Italy and spring water. It pairs well with spinach, peppers, tomatoes, as well as a variety of sauces. Our corn spaghetti is a wonderful change of pace for all pasta lovers. We find it has a bit nuttier, sweeter taste than wheat pasta and particularly enjoy it with a simple fresh tomato sauce. You will absolutely not miss the gluten! Each package of Rustichella d'Abruzzo Organic Corn Spaghetti contains 8.8oz. or 250g.
Cara Nonna means "dear grandmother" and is the name given to a line of pastas based on the handmade pastas that were lovingly prepared by every Italian grandmother. Of course, today new technological methods are incorporated which emphasize bacteriological pureness while retaining the slow drying process, which maintains the true taste of homemade. Bronze molds are still used in order to obtain the surface "roughness" which allows sauces to adhere to the pasta and better incorporate the two into one great taste. Cara Nonna produces more than 80 cuts of pasta using durum wheat from the Apulia area of southern Italy. This Cara Nonna pasta has the traditional penne (quill) shape and is lined in order to hold the sauce even better. The lemon flavor comes from the addition of lemon water to the durum wheat base. This provides a light and refreshing addition to the taste and lends itself especially well to white sauces. Each bag of Cara Nonna Lemon Penne contains 1.1 lbs. or 500 g.
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