With a diameter between 0.85 mm and 0.92 mm, this type of “thin spaghetti” is among the most popular ones of Rustichella d’ Abruzzo line, and combines well with a broth or a soup, or it can be stir-fried with a sauce made of oil, ginger, lemon zest and Sichuan pepper, or simply seasoned with fresh tomato sauce and basil. Cooking time 4-6 minutes.
STEFANO PASTA LINGUINE – 454g
CLASSIC, VERSATILE AND ESSENTIAL TO HAVE ON HAND.
Our linguine is made of durum wheat semolina and 100% Italian know-how.
DURUM WHEAT SEMOLINA · WATER
STEFANO PÂTES LINGUINE – 454g
CLASSIQUE, PASSE-PARTOUT ET ESSENTIEL À AVOIR SOUS LA MAIN.
STEFANO TOMATO SAUCE MARINARA – 660 ML
ORIGINALLY FROM THE NEAPOLITAN REGION!
The secret of our Marinara sauce lies in the freshness and simplicity of its ingredients: tomatoes, olive oil, garlic, onions, sea salt, herbs. It is perfect as is, but can be used in many recipes.
STEFANO PASTA FARFALLE – 454g
THE FARFALLE, BUTTERFLIES IN ITALIAN, ARE CUTE AND VERSATILE.
They are good for all sauces but here’s a little secret: they have a soft spot for anything that is creamy.
DURUM WHEAT SEMOLINA · EAU
STEFANO PÂTES FARFALLE – 454g
A traditional pasta to the Emilia-Romgna and Marche regions of Italy, tagliatelle is a wide egg-based pasta similar in width to fetuccine. The intense golden yellow of Rustichella’s tagliatelle capriciose is a testament to the high quality wheat and eggs Rustichella uses to produce it’