Lumache, also known as lumachine, means “snails'' in Italian. Originating in the Piedmont region of Italy, Lumache is a short, ridged and shell-shaped pasta with a pinched end perfect for trapping thin broths or rich sauces. As with all of Rustichella d’Abruzzo pasta, Lumache is made from finest quality grains blended with Appenine spring water and extruded through bronze dies to achieve an al dente bite.
How to use
These little snails are lovely in baked pasta dishes—use in our favorite macaroni and cheese recipe. Or try these other recipes:
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.
