Rustichella d’bruzzo
Rustichella d’Abruzzo Tonnarelli Noir
What it is
Tonnarelli Noir is a unique pasta shape from Rustichella d’Abruzzo. It is made with durum wheat semolina and squid ink, which gives it its distinctive black color and a subtle briny flavor. The pasta is extruded through bronze dies, creating a rough texture that holds sauces exceptionally well. This artisanal approach ensures a high-quality pasta that cooks to a perfect al dente.
How people cook with it
This striking black pasta is perfect for creating visually impressive dishes. It pairs wonderfully with seafood and rich, flavorful sauces.
- Seafood pasta dishes
- Creamy sauces
- Garlic and olive oil preparations
- Elegant dinner parties
To cook Tonnarelli Noir, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which typically takes about 8-10 minutes. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to achieve the desired consistency. The dark color of the pasta makes it a dramatic backdrop for vibrant ingredients.
How it differs from similar foods
Unlike standard tonnarelli or spaghetti, Tonnarelli Noir stands out due to its deep black hue and the subtle oceanic notes imparted by the squid ink. The bronze-cut texture also provides a more rustic feel and superior sauce adhesion compared to smoother, industrially produced pastas.
Who it is for
Home cooks looking to elevate their pasta dishes with a touch of culinary flair will appreciate this special ingredient.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry. Ensure the package is sealed tightly to maintain freshness and prevent moisture absorption. It can be kept for extended periods under these conditions.