Hartweizengrießnudel. Für die Herstellung wird in den Handwerksbetrieben von Rustichella d`Abruzzo der beste Grieß mit Quellwasser vermischt, anschließend erfolgt das Ziehen über Bronze, so kann die Nudel die Soße später besser aufnehmen. Auch der Trocknungsprozess verläuft schonend und langsam, damit die Pasta ihre Nährwerte und den vollen Geschmack beibehält. Absolutes Top-Produkt!
Die vierte Generation ist im besten Sinne konservativ. An der Herstellung der Pasta hat sich nichts geändert. Bester Hartweizen und abruzzisches Quellwasser sind immer noch die Rohstoffe, die für die legendären Nudeln der Familie Peduzzi verwendet werden. Der Teig wird durch handgeschmiedete Bronzescheiben gezogen und die Pasta anschließend bis zu 56 Stunden bei einer Temperatur von 35 Grad getrocknet. Das Ergebnis ist eine raue Nudeloberfläche, perfekt für Saucen, und eine gleichmäßig
bissfeste Pasta.
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