Gianluigi Peduzzi of Rustichella d'Abruzzo upholds a distinguished tradition of pasta-making that began with his grandfather a century ago. Rustichella pastas are quite the opposite of ordinary commercial pastas. Many shapes of Rustichella pastas are hand-cut. They are made with stone-ground flour (whole wheat or semolina) and mixed with pure spring water. Gianluigi uses the same hand-carved dies to extrude the pasta that his grandfather used. This gives the pasta a subtle texture, enabling it to hold sauce superbly. Trofie pasta is traditionally served with pesto, however; it is equally spectacular with your favorite meat sauce.
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There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on the palate. Rustichella d’Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavor to the pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.