Cencioni Pasta from Rustichella d'Abruzzo
One of our favorite handmade shapes, these "big rags" or "dishcloths" are the best pasta for soaking up sauce. Every oval of dense pasta is rolled by hand with a thin rolling pin to create just the right sauce-grabbing texture. What kind of sauce to sop? Begin with the classic preparation from Basilicata, the region where cencioni were invented: Dress the pasta with spicy tomato sauce, top it with sliced braised beef or lamb and finish it all off with a sprinkle of crushed fried chiles and pecorino cheese.
About the Producer:
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.