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Rustichella d'Abruzzo Fusilli al Ferretto

Branded pasta ✔ Checked: 10.2026 · sources: 2 Updated:

Rustichella d'Abruzzo Fusilli al Ferretto: short dry pasta in a traditional Italian regional shape by Rustichella d'Abruzzo (Rustichella d'Abruzzo Classica range); ingredients: durum wheat semolina, water.

Rustichella d'Abruzzo Fusilli al Ferretto is short dry pasta in a traditional Italian regional shape made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Classica range.

Ingredients: durum wheat semolina, water. Pack sizes: 250 g. Protein: 13.5 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.

Regional shapes like this are served with vegetables such as turnip tops or broccoli, with tomato sauce, sausage or ricotta. Allergens: gluten. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The cooking time is printed on the pack. Rustichella d'Abruzzo is a pasta maker from Abruzzo, founded in 1924 in the town of Penne; its pasta is made at plants in Pianella and Moscufo (province of Pescara).

Facts

Raw materialDurum wheat semolina, water
Main useVegetable and tomato sauces, sausage, ricotta
House rangeRustichella d'Abruzzo Classica
containsSemolinacontains🌾Durum wheatkind ofRustichella d'Abr…towardia.com
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How it connects to Pasta

Rustichella d'Abruzzo Fusilli al Ferretto → contains → Semolina ← contains ← 🍝 Pasta

Frequently asked questions

What are the ingredients of Rustichella d'Abruzzo Fusilli al Ferretto?

Durum wheat semolina, water.

What is Rustichella d'Abruzzo Fusilli al Ferretto served with?

Regional shapes like this are served with vegetables such as turnip tops or broccoli, with tomato sauce, sausage or ricotta.

What to read next

  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.

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Sources

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