Montepulciano Red Wine Stuzzicarelli Fettuccine from Rustichella d'Abruzzo
Dried Egg Pasta Flavored with Italian Red Wine
Pasta and wine, anyone? This age-old pairing comes together in Rustichella d’Abruzzo’s Stuzzicarelli Egg Fettuccine with Montepulciano d’Abruzzo Wine. The delicate egg dough, made with whole eggs and durum wheat semolina, gets its pale burgundy color and flavor from Montepulciano d’Abruzzo red wine, one of the most popular wines of Abruzzo, Italy. Montepulciano red wine is characterized by light fruity notes and a soft, mild acidity which lends a subtle sweet, richness to the pasta itself.
Serve with rich, full-bodied sauces to accentuate the richness of the pasta—try it with a hearty meat ragù, a bold red wine and leek sauce or a cream sauce laced with Gorgonzola Dolcelatte cheese. For a simple, yet satisfying dish, toss Stuzzicarelli al Montepulciano d’Abruzzo with lots of lightly caramelized onions (think 2 onions per box of pasta) and garnish with grated Parmigiano-Reggiano cheese.
About Rustichella d'Abruzzo:
In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
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