Specialities
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
Barley macaroni
(fresh pasta)
Cooking time: 4 minutes
Ingredients: durum wheat semolina, barley flour and water
Package: 500 g
Spelt rustichelli
(fresh pasta)
Cooking time: 4 minutes
Ingredients: durum wheat semolina, whole spelt flour and water
Package: 500 g
Sagne incannulate
(fresh pasta)
Cooking time: 10 minutes
Ingredients: durum wheat semolina, whole durum wheat semolina and water
Package: 500 g
Sagne incannulate
(dried pasta)
Cooking time: 10 minutes
Ingredients: durum wheat semolina
Package: 500 g
Orecchiette with burnt wheat
(dried pasta)
Cooking time: 10 minutes
Ingredients: durum wheat semolina
Package: 500 g
