Originally from Campania, Fusilli Col Buco has a shape similar to an elongated fusillo. Neapolitan housewives originally made it by rolling a bucatino around a knitting needle. Delicious with a simple tomato and basil or Pecorara sauce, accompanied by Pecorino di Farindola and Extra Virgin Olive Oil.
Rustichella d'Abruzzo imported Italian pasta is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce. Pasta is air-dried in temperature-controlled chambers for up to 56 hours, adding another dimension to flavor and texture.
