Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes.

Spaghetti is the best known and best-selling pasta shape in the world, which over the years has become the symbol of Italian culinary culture and a worthy representative of Italy abroad.

Made with high quality durum wheat semolina and water, this classic format of Italian cuisine goes well with the "Bolognese sauce", prepared according to the traditional recipe with pork, veal and beef, minced meat and cooked in a fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmesan.

Of the same length as spaghetti but with a rectangular shape, linguine is one of the classic shapes of the Rustichella d’Abruzzo line. The bronze drawing and low temperature drying make the texture of this format perfect for fish-based condiments such as seafood, shrimp and zucchini, or Rustichella d’Abruzzo "pesto alla Genovese".

Format similar to spaghetti but with a greater thickness and a square section instead of a round one, which derives from the typical tool used for its preparation (called "guitar"), which gives this pasta a decisive texture capable of completely capturing the condiment, which can range from a simple but delicious tomato and basil, to a more full-bodied and rustic one such as sausage and radicchio up to a more “healthy” one such as the “pesto alla Genovese” Rustichella d'Abruzzo.

Originally from South-central Italy, this oval-shaped and slightly curled type of artisan pasta is widely used in several traditional recipes. For instance, during the Palio festivity in Siena, Rustichella d’Abruzzo Cencioni are cooked with Pecorino cheese fondue, cherry tomatoes and rocket and served as prize for the winner. The Mediterranean variations of this recipe include the use of tomatoes, anchovies, capers and salted ricotta cheese, or sheep’s ricotta cheese, Calabrian sausage, tomato puree and Tropea onion. We recommend it with Rustichella d’Abruzzo organic tomato sauce and basil for the lovers of simple tastes.

This short pasta shape, which has longitudinal grooves, is one most used in the creation of first courses based on seafood, scampi and zucchini, with mushrooms and truffles or stuffed, but also as a base for a baked pasta, season for example with aubergines and mozzarella.

With its cylindrical shape, this short format is widely used during the summer, in combination with seafood-based condiments or scampi and zucchini. They also go very well with different sauces such as "alla Bolognese", "alla Salsiccia", "alle Olives" and "Tomato and Basil" Rustichella d'Abruzzo.

Short pasta format similar to the letter "C", it prefers vegetable and fresh ricotta based sauces or a simple tomato and basil sauce. Ideal with Rustichella d'Abruzzo "all'Ortolana" and "alle Olive" sauces.

Small-sized rigatoni are preferred in pairing with seafood-based condiments for fresh and light dishes, or with broccoli and sausage. They also go well with Rustichella d'Abruzzo "Bolognese" and "Sausage" sauce.