Egg Pasta    

Egg pasta is still very typical during festivities in Italy, varying in shape and dimension according to the place and region. Adding eggs to semolina makes the texture and taste of pasta unique. For this reason, Rustichella d’Abruzzo is faithful to tradition by respecting time and methods of preparation, which involve the use of top quality durum wheat semolina and 7 fresh eggs from Italian breeding farms per kg of semolina. The homogeneous, firm and intensely yellow-coloured dough obtained by this process is then laid on some bronze rolls through which a rough, porous and perfumed dough sheet is obtained and ready to be drawn.