Rustichella Primo Grano Sagne a Pezzi

Primo Grano meaning “first grain” in Italian, was an idea of the famed Rustichella master pasta-maker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo grown wheat like those that his grandfather, Gaetano Sergiacomo, made at his mill in the town of Penne at the turn of the last century.

Through a research study sponsored by Rustichella d’Abruzzo, the Istituto dei Cereali di Foggia identified local heirloom wheat varieties including San Carolo, Varano, and Mongibello, which also proved to have very high protein levels – ideal for making pasta. Every year, Sagne a Pezze. Rustichella d’Abruzzo and 14 farmers from the surrounding hills of Pianella do a special planting of these selected heirloom varieties. After the June harvest, the wheat is trucked immediately to a state-of-the-art mill in Puglia to be ground into semolina. The soft and fragrant semolina is used to make some of the traditional shape, penne rustiche.

Wrapped in a green paper bag with to celebrate these 100% Abruzzo grains, Primo Grano is pasta made for the true pasta lover. Fragrant as freshly baked bread with a supple texture, this pasta is enjoyed with very simple olive oil-based sauces or dressed minimally to let the unique flavors shine through.

Sagne a Pezzi, meaning "short broken pieces of lasagna," is made in a similar fashion as pizzichi, using a thin, curled lasagna die, then cut into squares about 1 inch in length. Soft, supple texture and quite amusing on the palate.

Because of the quality of the grain, serve this pasta with olive oil based sauces and minimal other ingredients in order to enjoy and exalt its flavor. Ideal with just butter and Parmigiano.

Featured in The New York Times (January 3, 2017) Pastas with a New Selling Point: They’re All Italian.

We also recommend this recipes for Pasta with Crumbled Sausage, Sage & Winter Squash. 

See our recipe for this with Quattrociocchi Pepper pate, pasta, and ricotta.