Promoted
Rustichella d'Abruzzo
Rustichella d'Abruzzo Egg Lasagne
17.6 oz
$5.71 each($0.32 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Rustichella d'Abruzzo Lasagne, thin egg-based sheets, rough and porous like those prepared at home and perfect for better retaining the seasoning, are prepared with a higher number of fresh eggs, approximately 7 per kilo of semolina. Lasagne is the undisputed protagonist of traditional and gourmet recipes based on vegetables, or as a tasty timbale filled with grilled aubergines, buffalo mozzarella and fresh tomatoes. If, on the other hand, you prefer the classic flavors of the Italian culinary tradition, we recommend pairing it with a white Sausage Ragù or a Genoese Sauce from Rustichella d'Abruzzo.
Italians believe that their country's finest pasta comes from Abruzzo. There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs has long been said to work magic. In the town of Pianella, artisan pasta-maker Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pasta will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable bite. Gianluigi begins with Durum Wheat Semolina and mixes it with pure spring water. The dough is extruded through the same hand-carved bronze dies that his grandfather used a century ago, giving the pasta a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Most packaged pastas are flash-dried in an oven for a few hours, but Rustichella d' Abruzzo's are air-dried in temperature-controlled chambers for 56 hours. Product of Italy.
Italians believe that their country's finest pasta comes from Abruzzo. There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs has long been said to work magic. In the town of Pianella, artisan pasta-maker Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pasta will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable bite. Gianluigi begins with Durum Wheat Semolina and mixes it with pure spring water. The dough is extruded through the same hand-carved bronze dies that his grandfather used a century ago, giving the pasta a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Most packaged pastas are flash-dried in an oven for a few hours, but Rustichella d' Abruzzo's are air-dried in temperature-controlled chambers for 56 hours. Product of Italy.
Highlights
Nutrition Facts
about 9 servings per container
Serving Size55.00 g- Amount Per Serving
- Calories190Calories from Fat10
- % Daily Value*
- Total Fat
- 1g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 10mg
- 0%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 3g
- Protein
- 6g
- Vitamin A
- 0%
- Calcium
- 1%
- Vitamin C
- 0%
- Iron
- 2%
Ingredients
Durum Wheat Semolina, Water.Allergens and safety warnings
Contains: gluten.- The Secret for a Perfect Pasta Cooking Al Dente: For every 100 grams of dry pasta, you need about 1 liter of water (preferably not hard water). Boil the water slowly. Add about 10 grams of salt, pour in the pasta and turn up the stove, so that boiling is faster. Stir with a wooden utensil and let the pasta cook for the recommended time. When ready, add a cup of cold water and drain. Season to taste. Dried at low temperature.