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Rustichella d'Abruzzo Penne Rigate Integrali Bio

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

Rustichella d'Abruzzo Penne Rigate Integrali Bio: short tube-shaped dry pasta by Rustichella d'Abruzzo (Rustichella d'Abruzzo Triticum range); ingredients: organic wholegrain Senatore Cappelli wheat semolina, water.

Rustichella d'Abruzzo Penne Rigate Integrali Bio is short tube-shaped dry pasta made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Triticum range.

Ingredients: organic wholegrain Senatore Cappelli wheat semolina, water. The product is certified organic. Pack sizes: 500 g. Protein: 12.5 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.

Sauce gets inside the tubes, so the shape works with tomato, vegetable and meat sauces as well as in baked pasta. Classic dishes for this shape: amatriciana, pasta alla Norma and puttanesca. Allergens: gluten. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.

Facts

Raw materialOrganic wholegrain Senatore Cappelli wheat semolina, water
Main useAmatriciana, pasta alla Norma, puttanesca
House rangeRustichella d'Abruzzo Triticum
containsWhole wheat flourcontains🌾Durum wheatkind ofRustichella d'Abr…kind ofPennetowardia.com
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How it connects to Pasta

Rustichella d'Abruzzo Penne Rigate Integrali Bio → kind of → Penne → related → 🫒 Olive oil ← related ← 🍝 Pasta

Frequently asked questions

What are the ingredients of Rustichella d'Abruzzo Penne Rigate Integrali Bio?

Organic wholegrain Senatore Cappelli wheat semolina, water.

What is Rustichella d'Abruzzo Penne Rigate Integrali Bio served with?

Sauce gets inside the tubes, so the shape works with tomato, vegetable and meat sauces as well as in baked pasta.

What to read next

  • Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
  • 🌾 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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