In response to changing culinary needs across the globe, pasta pioneer Rustichella d’Abruzzo has created a new, one-of-a-kind pasta made exclusively with organic, gluten-free, GMO-free buckwheat flour. The result is a subtle and delicious buckwheat flavor in an artisan pasta that cooks to an exquisite al dente bite.
Pasta connoisseurs will be amazed by the extraordinary texture and delicate, nuanced flavor of this revolutionary buckwheat pasta. Forward-thinking chefs will be inspired to get creative. The possibilities are endless: Its hearty flavor and sumptuous texture play well with rich, luxurious dishes. Try it with sautéed zucchini, creamy ricotta, lemon zest and Parmigiano-Reggiano.
It's also sublime in Japanese dishes (think soba)—try folding fresh uni (sea urchin) or miso-scallion butter into the hot pasta, or use it in a simple dashi broth with thin-sliced shiitake mushrooms. For a new take on the late-night Roman staple Olio e Peperoncino, toss Organic Buckwheat Tortiglioni with shredded Savoy cabbage and chiles.