Specialities

Pasta Fresca Abatianni

As all types of Abatianni pasta, specialities are prepared with the best durum wheat too. They are rich in taste, delicious on the palate and beautiful to see, with totally natural ingredients for a unique experience which involves all the senses. On request, we can produce various types of semolina with the addition of flavourings and special spices.






Five-grain rustichelli

(fresh pasta)

Cooking time: 4 minutes

Ingredients: durum wheat semolina, rye flour, soy flour, corn flour, barley flour, oat flour and water

Package: 500 g

rustichelli 5 creali abatianni

Barley macaroni

(fresh pasta)

Cooking time: 4 minutes

Ingredients: durum wheat semolina, barley flour and water

Package: 500 g

maccheroni orzo abatianni

Spelt rustichelli

(fresh pasta)

Cooking time: 4 minutes

Ingredients: durum wheat semolina, whole spelt flour and water

Package: 500 g

rustichelli farro abatianni

Long macaroni

(fresh pasta)

Cooking time: 4/5 minutes

Ingredients: durum wheat semolina and water

Package: 500 g

fusilli calabresi abatianni

Sagne incannulate

(fresh pasta)

Cooking time: 10 minutes

Ingredients: durum wheat semolina, whole durum wheat semolina and water

Package: 500 g

sagne incannulate abatianni

Sagne incannulate

(dried pasta)

Cooking time: 10 minutes

Ingredients: durum wheat semolina

Package: 500 g

sagne incannulate abatianni