Rustichella d'Abruzzo Torchio Pasta - Unique Bell-Shaped Pasta, Ideal for Ragù & Puttanesca Sauces - 500g Tray - Authentic Italian Durum Wheat, Catches Sauce Beautifully for Rich Flavor in Every Bite

My chef husband has declared this the best packaged pasta around, and who am I to disagree? It's a staple in our pantry — all of the different shapes are delicious, but for holding sauce, the torchio reigns supreme! I personally love the rigatoni as well. Shown here sauteed with morels, asparagus and freshly-shelled peas, it's the perfect spring dish. Also amazing with ragu in the winter. So, basically it's the perfect pasta any time — cooks up easily to al dente and holds its form no matter what you throw at (or on) it.

This brand of pasta is delicious, and I buy their bucatini annd fregola all the time. They cook perfectly al dente and sauce clings to this unique shape quite easily. I think you could make a thin or thick sauce and these would be saucy and delicious either way. They are a little too big for soup but maybe something very hearty could work?

Has the same color, texture and taste as the pasta I've eaten in Italy. Not an Americanized version. Very authentic.

Delicious. Easy not to over cook.

To make a delicious pasta dish, the most important ingredient is.....the pasta.This pasta is the one to use. Wonderful in all aspects. Cooks up beautifully,just follow the simple directions.....and salt your water once it boils.How much salt? Like the ocean. Pasta is tasty and the right amount of "Chewiness."Simply a wonderful product. Try it. You will be as happy as I am.

I found this pasta in a local shop and the unique shape intrigued me; even when cooking for one, shouldn't dinner be a little special? The shape of the pasta can be very important to the flavors of a particular dish because of how it "holds" the sauce. I made this maccheroni al torchio with bolognese sauce and it turned out simply delicious.Remember to salt the water as you would with any pasta. These are pretty thick and cook up a little on the tender side; don't worry if you followed the directions and it seems *slightly* over boiled because after it sits in the colander for a few minutes it cools perfectly to al dente.The sauce clings really well to the pasta and the curls hold the meat from the sauce so every bite is balanced in flavor.I've added a photo so you can see the shape of the pasta a little better.Whether cooking for one or many, I think you'll enjoy this tasty, unusual shaped maccheroni.

My husband and I saw a particular restaurant in our area featured on a TV show along with the recipe for Lobster Mac and Cheese. I did not recognize the pasta suggested for the recipe so used a standard pasta that I could get in my local grocery store. The dish was delicious. However, when I wanted to serve it again, I searched for the pasta indicated in the recipe and went to Amazon to find it. I had never had this pasta before and it was delicious and a fun story to tell my guests.

I had never cooked with this kind of pasta but a jalapeño Mac and Cheese recipe I made called for it. So glad I tried it! The curly shape of these noodles took my recipe to a new level and held the cheese, making for a really creamy dish. Now I won’t use anything else. 10 minutes for a perfect al dente! Highly recommend!