Italian macaroni product. 10-12 minutes. Many Italians believe that our country's finest pasta comes from Abruzzo. The combination of fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic. Rustichella D’Abruzzo is made with carefully selected durum wheat semolina and pure spring water. The dough is extranded through bronze dies, giving the pasta a rough surface that holds sauce beautifully. Our pasta is air-dried in temperature-controlled chambers for up to 56 hours, thus adding another dimension to flavor and texture. We believe you will be surprised by the distinctive character and pleasurable bite of our pasta. Gianluigi Peduzzi. M. Stefania Peduzzi. Making pasta in Abruzzo since 1924. Our Land: Abruzzo is considered the region of the most famous Italian pasta. Is it the a question of the wheat? A question of water? A question of drying? We believe it is a combinations of these three elements and our skillful family artisan craftsmanship since 1924. Food safe. Dispose of properly For serving questions visit www.manicaretti.com. www.rustuchella.it. Made in Italy.