What makes Rustichella d'Abruzzo pasta different from commercially made pasta? Gianluigi Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta.

• Fusillotti: Shaped like a tightly coiled spring; pairs well with rustic sauces.
• Region: Abruzzo
• 500 g (1 lb 1.6 oz)