The century-old Italian family pasta brand Rustichella d’Abruzzo has officially introduced a new range of pasta products to Taiwan through P&P Food Ltd. Known as the “King of Pasta,” Rustichella masterfully blends traditional craftsmanship with modern innovation. From the rich aroma of wheat to its carefully crafted texture, every pasta shape and flavor elevates simple meals into refined, immersive culinary experiences.
Rustichella d’Abruzzo originated in Abruzzo, central Italy, from a historic milling family and was founded in 1924 by Piero Peduzzi. With a deep understanding of wheat and great passion, he firmly believed:
“A good sauce can save mediocre pasta, but truly great pasta can elevate any sauce.”
This is the kind of pasta that, once you’ve tasted it abroad, you can never go back from!
Chef Wang Chia-Ping, known as the “living encyclopedia of Italian cuisine,” fell in love with Rustichella pasta during his culinary journey in Italy. He happily noted that P&P Food has once again brought in the full Rustichella range, allowing him to enjoy his favorite pasta brand without worrying about shortages.
Coincidentally, French chef Huang Shih-Shih also shared: “Since I first used Rustichella pasta while studying culinary arts in Milan in 2010, it has become my favorite.” After Rustichella briefly entered Taiwan in 2022, Huang immediately hosted multiple events and pop-up collaborations. For a French chef, interpreting Italian pasta through a French culinary lens is a challenge — but Huang embraced it enthusiastically, creating stunning dishes that showcased Rustichella’s unique charm.
Many chefs and food critics speak highly of Rustichella. Within culinary circles, it has become legendary — and those who have used it all agree:
Once you’ve cooked with Rustichella, it’s hard to use any other brand again.
The Four Pillars of Rustichella Craftsmanship: Creating a Unique Culinary Experience
The secret behind Rustichella’s extraordinary flavor lies in four core handcrafted principles:
- Custom bronze dies and a rustic surface:
The pasta is extruded through specially designed bronze dies, creating a distinctive rough texture — the origin of the name “Rustichella.” This surface helps sauces cling perfectly, making every bite more flavorful. - Low-temperature, slow drying:
The pasta is dried for over 50 hours at only 35°C–42°C — far longer than the few hours used in industrial production. This slow process gives the pasta a rich aroma reminiscent of fermented bread. Even after extended cooking, it maintains its structure, chewiness, and nutritional value. - Premium durum wheat and mountain spring water:
Only the finest durum wheat harvested at peak condition is selected and blended for an ideal protein and gluten balance, then combined with pure Abruzzo mountain spring water — creating the brand’s signature texture and deep aroma. - Generational craftsmanship seamlessly fused with modern technology:
Rustichella preserves traditional regional pasta shapes, making it one of the brands with the richest variety of classic pasta types worldwide. With modern technology, they ensure every batch delivers exceptional quality and consistency.
Pasta Like Works of Art — New September Launches That Excited Chefs
Chef Chien Tien-Tsai, hailed as a “master of Southern French cuisine,” created three signature dishes for the new product launch — using French techniques to highlight the appeal of Rustichella pasta.
- Ratatouille with Garganelli and Octopus
“Which dish best showcases the strengths of Garganelli pasta?” The answer: classic French Provençal ratatouille — especially suitable for vegetarians.
- Black-and-White Thin Noodles with Clams, Butter, and Smoked Salmon
“I love the springy bite of chilled thin noodles — this dish was inspired by that.” Paired with a creamy white-wine clam sauce, smoked salmon, and salmon roe, the flavors come together beautifully. The black-and-white noodles are smooth and bouncy, with layered texture.
- Sardinian “Velvet” Prawns with Fregola
Inspired by the rich, savory depth of French lobster bisque, this dish incorporates Sardinian fregola pasta and premium Taiwanese prawns, slowly simmered with bamboo shoots and vegetables to create a naturally sweet, flavorful broth. The fregola absorbs the broth perfectly, offering a risotto-like experience with an unforgettable chew.
A Blind Pasta Tasting Challenge with 40 of the Most Discerning Chefs
At the launch event, chefs took part in a blind tasting challenge — letting their taste buds be the judge.
All three pastas were cooked strictly according to the package instructions and served anonymously by number. Over 90% of the chefs immediately identified Rustichella — its chewiness and deep wheat aroma clearly surpassed the common pastas found on the market.
Today, Rustichella is recognized as one of the world’s most iconic artisanal pasta brands. Committed to sustainability, they use 100% recyclable paper and natural inks for packaging, combining exceptional flavor with environmental responsibility.
With an unwavering dedication to craftsmanship, Rustichella hopes to connect people through thoughtfully prepared food, allowing more diners to experience the true charm of this “legendary pasta.”
About Rustichella d’Abruzzo
Founded in 1924 and based in the Abruzzo region of Italy, Rustichella d’Abruzzo is a century-old family pasta brand renowned for bronze-die extrusion and low-temperature drying. Using premium durum wheat and local mountain spring water, the brand continues to innovate, bringing outstanding flavor and a healthier lifestyle to consumers worldwide.
Available at: Shin Kong Mitsukoshi Supermarket, Mia C’bon, citySuper, momo, Hao-Ou Food Court, Fuxing Rice Shop
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