Pasta, Spaghetti Saragolla by Rustichella


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Saragolla—an un-hybridized heirloom variety of wheat, which has been grown in Abruzzo for centuries—is cherished for the extraordinary quality of its semolina: higher in protein and fiber, and distinctively tasty. During the 19th century, Saragolla was so widely used throughout southern Italy that the term “saragolla” was commonly used to identify durum wheat in general.

Organic Saragolla Spaghetti pasta—made with 100% stone-ground organic Saragolla wheat semolato (semi-whole wheat flour) and pure spring water—is delicate and nutty in flavor with that perfect al dente bite Rustichella d’Abruzzo pasta is known for.