Striking. Textured. Built for seafood — pasta that turns dinner into an occasion.
Tonnarelli is a traditional square-cut pasta from central Italy, similar to spaghetti but thicker, firmer, and with a beautiful bite. This version is enhanced with natural squid ink, giving it its dramatic black colour and subtle briny depth — perfect for seafood dishes.
Pressed through traditional bronze dies and slow-dried for up to 50 hours, it develops the rough surface and structure needed to hold rich sauces properly. This isn’t just pasta — it’s a foundation for building flavour.
Because it instantly elevates a seafood dish from everyday to memorable. The texture holds sauces beautifully, and the squid ink adds subtle depth and visual impact without overpowering the dish.
Cook until just al dente, then finish the pasta in the sauce for the last minute — this is where flavour gets absorbed properly.
Allow 100g dry pasta per person for a main course.
Firm bite • Slight briny depth • Sauce-holding texture • Restaurant quality finish
Durum wheat semolina, water, squid ink.
Contains wheat (gluten) and seafood (squid ink).
Store in a cool, dry place.
Founded in 1924 in the Vestine hills of Abruzzo, Rustichella d’Abruzzo is one of Italy’s most respected artisan pasta makers. Using premium durum wheat and traditional bronze dies, their pasta is slow-dried to preserve flavour, structure, and authenticity — the same methods used for generations.
Italy
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