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Appreciated by chefs and home cooks alike, Rustichella d'Abruzzo has been making artisan Italian pasta since 1924. This durum wheat semolina pasta is slightly thinner than spaghetti. When cooked, it will become a pale olive green with a perfectly al dente texture and a subtly herbaceous flavor reminiscent of chervil. This pasta is perfect with pesto, green beans and lots of torn basil and parsley. It’s delicious with butter and peas—or any delicate green such as spinach—and crispy bits of pancetta.