Nicolina Sergiacomo Peduzzi is the maker behind Rustichella D’abruzzo. the Italian pasta used in this post. She also created this recipe which I found in; Autentico Cooking Italian, the Authentic Way by Rolando Beramendi(2017). The pasta is made with carefully selected durum wheat semolina and pure spring water in Abruzzo where many consider the finest pasta comes from. The Peduzzi family has been making pasta since 1924 from this region of Italy. On the back of the pasta: “The combination of our fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic.”

This is a recipe Nicolina makes often for guests and the author of this cookbook had this pasta dish the first time he met her and continues to enjoy it everytime he comes “home.”