Torchio Pasta from Rustichella d'Abruzzo
Bell-Shaped Pasta made with Durum Wheat from Abruzzo, Italy
Torchio (also known as campane, or "bells") is a beautiful swirled pasta that shows a wonderful variety of textures when cooked. Let these torch-like shapes light the way to pasta Puttanesca or any other chunky sauce that can be cupped in the folds.
About the Producer:
In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.