Rustichella Lasagna Egg, 8.8-Ounce Boxes (Pack of 4)

Description

• Flat, four-by-seven inch sheets create the typical lasagna of northern Italy.
• Made from only stone-ground duram flour from hard winter wheat and pure spring water, with the addition of fresh egg yolks.
• Air dried for a full 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente
• Extruded from hand-carved bronze dies, some of which date back to the 19th century.
• Artisinal pasta at its finest

Rustichella d'Abruzzo, found deep in the green Vestine hills, takes its origins from the old pasta factory, Gaetano Sergiacomo. Founded in Penne in 1924, it wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo.The secret of our pasta....In the family firm Rustichella d'Abruzzo, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past.The exclusive bronze mould gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe. The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavour of the wheat comes across wonderfully during cooking.

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