Call it Spaghetti Rapida – A Pasta to Die For
Gifts for Christmas Giving #2
Every anniversary deserves a celebration, and to celebrate 90 years of making some of the world’s finest pasta the people at Rustichella d’Abruzzo have introduced the world’s fastest cooking spaghetti, 90″ Rapida. It cooks in exactly 90 carefully timed seconds. I have to admit that at first I was skeptical. But one try, and I was convinced. Take the classic pasta dish, Aglio e Olio, Spaghetti with Garlic and Oil. Because the sauce is so quick to make people always say you can dish up a plate of it in the time it takes to cook the pasta, set the table and pour the wine. It’s even faster than that now. Drop these strands of golden spaghetti into boiling water, and ninety seconds later it is ready to eat.
Most spaghetti has a cooking time of about 9 to 11 minutes, but Rapida Spaghetti represents a sea change. This spaghetti is made with water and durum wheat, just like Rustichella’s classic version in the brown bag. The quick cooking time comes from the unique shape of the strands. There are no chemicals at work here.
Rustichella d’Abruzzo has patented the manufacturing process and designed special bronze dies that score the spaghetti, cutting a groove right down the length of each strand, enlarging the surface area exposed to the boiling water.
Check out the close-up shots. You will get a sense of what this is about with views of both the groove and the rough exterior created by the bronze die. During cooking the strand swells, effectively closing the groove, and it looks like any other spaghetti.
Don’t think of this as specially treated pasta. It is pasta redesigned for the modern age.
Even the design of the package evokes modernity, a sleek red font, a slick silver bag, a red racing car and aeroplane, a speeding cyclist, and a fast woman sporting a finger wave. The old world meets the new.
As I lifted the cooked spaghetti from the boiling water I noticed a distinct curl at the ends. Easy to transfer, it was remarkably pliant, neither too slippery nor too stiff. By the way, for home cooks who are planning a dish that must have some starchy pasta cooking water to be a success, I would not recommend this variety. With just 90 seconds in the water, there is not enough time for the pasta to shed its starch and enrich the water.
The spaghetti has all the wheaty flavor I expect from Rustichella d’Abruzzo. It also has a slightly softer bite, no less pleasing than the classic, but rather more delicate. Food writer Julia della Croce likened it to the texture of egg pasta in her article on Zester Daily, and I would have to agree.
This is perfect for any time, but especially now as we move into the busy holiday season when there is a real need for speed, but still want a satisfying home-cooked meal. Better open the wine now, especially if you have one of those spiffy induction cooktops that boils 6 quarts of water in under a minute. Try this pasta, and have everything ready to go. 90 seconds roll by quickly. This is slow food done fast.
About that Christmas gift thing – a package of this quick-cooking spaghetti fits perfectly into a Christmas stocking. I mean perfectly.
Rustichella d’Abruzzo 90″ Rapida Spaghetti is available from Market Hall Foods 300gm(.66 pounds)/$6.00
Spaghetti con zucchine e ricotta
Spaghetti with zucchini and ricotta
serves 4 to 6
Tiny, tender baby zucchini, the ones that are about 6 inches long, are a particularly nice match for this spaghetti, cooking up quickly and offering delicate flavor. Cook them first, while the pasta water heats up, and you’ll be ready to roll. Ricotta these days can really be problematic. If you do not make your own, or if you do not have access to an Italian store or deli that sells homemade, I recommend seeking out Bellwether Farms. It is a superior product, smooth, never grainy, with a fresh, sweet taste and a generous moisture content.
1 pound Rustichella d’Abruzzo 90 Second Rapida Spaghetti
1 pound baby zucchini, sliced ¼-inch thick
3 cloves garlic, peeled and gently smashed
14 oz. sheep or cow’s milk ricotta
6 tablespoons extra virgin olive oil
Handful of basil leaves, coarsely chopped
Parmigiano-Reggiano OR Pecorino, for grating
Fine sea salt and freshly ground pepper
Set the pasta water on to boil. While the water heats, warm the oil over a medium-low flame. Add the garlic and cook until it is golden and has lightly infused the oil. Remove and discard the garlic. Add the sliced zucchini and ½ teaspoon fine sea salt, and cook until tender. Remove the pan from the heat.
Salt the boiling water and drop the spaghetti in, stirring well. Set a timer for 90 seconds. Remove 1 scant cup of boiling water from the pot and pour it into a heated platter or serving bowl. Add the ricotta, stirring to combine. Add the chopped basil along with the cooked zucchini and oil, tossing gently.
At 90 seconds, drain the spaghetti, and add it to the ricotta and zucchini mixture, tossing gently. Crack a bit of black pepper over the spaghetti, and serve with a generous grating of Parmigiano-Reggiano or Pecorino.
Note: You can click on any picture for a larger image, and see a slide show!
Disclosure: I received the product mentioned above for free. I only recommend products or services I use personally and believe will be good for my readers. I otherwise have no affiliation with any product, manufacturer, or site mentioned in this article.
Photo credit: Rapida bag w/Red Car by Rustichella D’Abruzzo
Thursday, December 4th 2014 at 8:03 pm |
That’s pretty amazing
Thursday, December 4th 2014 at 8:21 pm |
Hi Anthony,
Amazing does not begin to describe it. You have to try it. You will love it. Un abbraccio forte!
Thursday, December 4th 2014 at 8:57 pm |
OH man, I love it… High tech spaghetti. Indeed a spaghetti to ‘die’ for.
Thursday, December 4th 2014 at 9:03 pm |
Ciao Foodie,
How did I know this would appeal to you! I have been asking around town for this, and I’ll let you know who has it. It is right up your high-tech alley.
Friday, December 5th 2014 at 4:36 am |
This is an amazing product. I am enjoying your blog posts. Thanks for stopping by mine.
Friday, December 5th 2014 at 5:56 am |
Hi Penny,
This really something! And thank you for stopping by. I hope your holiday is shaping up to be something wonderful!
Friday, December 5th 2014 at 4:47 am |
Would this be the same as extraction bronze pasta?? I just saw that associated with Lydia Bastianich. it was one of her products sold at Eataly.
Saturday, December 6th 2014 at 9:52 am |
Hi Chef Mimi,
This is indeed a pasta made using a bronze extrusion die. The finest dried pasta is made using these dies. The bronze imparts a rough texture to the finished product, something utterly lacking when the dough is extruded through plastic dies. The plastic dies impart a smooth, rather than rough texture. The benefit of the rough texture is a better ability to “hold” the sauce and a mouthfeel with more texture. Rustichella d’Abruzzo is a leader in this field.
Friday, December 5th 2014 at 5:57 am |
Hi Adri, this pasta sounds amazing, never knew there was a pasta on the market that cooked this fast. love this zucchini recipe too!
Friday, December 5th 2014 at 6:07 am |
Hi Cheri,
This one is amazing. That seems to be the buzzword that surrounds it. I am glad you like the zucchini recipe. It is a simple twist on the classic pastore version with just ricotta and pecorino. I hope you can find this pasta near you. Thanks for visiting!
Friday, December 5th 2014 at 6:02 am |
Adri – I am so glad you added the close-up cross sections – truly fascinating! The only downside I can see is that it leaves less time for that “while I am cooking” glass of wine! ~ David P.S. – love the falling snow.
Friday, December 5th 2014 at 6:08 am |
Ciao David,
You are right. This pasta gives a whole new meaning to “drink no wine before its time.” Now we have to move that apostrophe in “its” to “it’s”! I hope you can get your hands on some of this soon. It is a revelation! Alla prossima.
Friday, December 5th 2014 at 6:28 am |
AHHH, Adri, “lifting the pasta out of boiling water” – still impossible this winter unless I want to cook spaghetti in electric water kettle, yikes. How do you think this pasta would “bake” in my little deLonghi toaster oven?
Friday, December 5th 2014 at 6:39 am |
Hi Ana,
I don’t know about the toaster oven method, but how about going rustic and building a wood fire! And stay warm this winter, amica!
Thursday, December 11th 2014 at 12:35 pm |
going rustic?! building a fire!!!!well, it would be easier for me to drive 750 mi. south, and join U2 in the construction zone. right now, cold rain, three days in a row, wind gusts up to 60mph, winter coming on hard! been eating out of crock pot, spiking all stocks with broiled salty bacon-wrapped pork from supermarket deli, seasoned like gumbo….still craving the simplicity of pasta.
Thursday, December 11th 2014 at 12:37 pm |
ps. how’s your new house?
Thursday, December 11th 2014 at 5:50 pm |
Hi Ana,
I hope you will be alright through the storm. The newscasters make it sound like it is the end of the world. Thank you for inquiring about our house. “The project” continues apace. The windows are in, and we are loving the way it looks. I will get some photographs together and send them to you. Buone feste!
Thursday, December 11th 2014 at 8:53 pm |
yes, send photos – I’m sure EVERYONE is eagerly awaiting completion of your new digs
Friday, December 12th 2014 at 9:51 am |
Hi Ana,
Will do!
Friday, December 5th 2014 at 7:21 am |
Many thanks for the fantastic article!!
Friday, December 5th 2014 at 7:28 am |
Hi Rustichella,
It’s my pleasure. Thanks for inventing this fantastic spaghetti!
Friday, December 5th 2014 at 8:20 am |
I love the package! How cool. I like that it is not par-cooked. Your finished dish looks fantastic!
Friday, December 5th 2014 at 8:25 am |
Ciao Bree,
Thanks! Yes, I like that it is not par-cooked. I think this is the perfect thing for a mom-on-the-go! Thanks for stopping in.
Friday, December 5th 2014 at 8:25 am |
Cara Adri, quando c’è poco tempo per cucinare questa pasta è un grande aiuto! Thanks for sharing, a warm hug !
Friday, December 5th 2014 at 8:38 am |
Ciao Chiara,
Davvero un grande aiuto! Thanks for stopping by. Un bacione a te!
Saturday, December 6th 2014 at 2:10 am |
What an awesome product, thanks for the post 😀
Cheers
Choc Chip Uru
Saturday, December 6th 2014 at 6:09 am |
Ciao CCU,
It’s my pleasure to introduce you to this one. I hope you get a chance to try it. Are your Christmas preparations under way yet?
Wednesday, December 10th 2014 at 10:37 am |
They are starting but my holidays have been so busy, I haven’t gotten the chance to fully invest 😛
Will soon! Hope yours are going fantastic!
Cheers
Choc Chip Uru
Wednesday, December 10th 2014 at 12:10 pm |
Ciao CCU,
We’re getting into it ourselves, but a bit more slowly than usual. With our construction project in full swing, we are occupied with choices & selections, builders, workmen and
inspectors!
Friday, December 5th 2014 at 9:22 am |
Wow! I’ve not heard of this, but what a great product! The shape of it is very clever. I need to look for this — and use it to make your zucchini dish. 😉 Fun stuff — thanks.
Friday, December 5th 2014 at 4:18 pm |
Hi John,
This is something else. My husband, who is an engineer, thinks it is the coolest thing ever. Gotta love those Italian design innovations! Alla prossima!
Friday, December 5th 2014 at 9:48 am |
I had not heard or seen of this. As usual, you are educating us about new and delicious culinary offerings. What you did with it looks delicious too, and your photos are beautifully set up and shot. Grazie Adri.
Friday, December 5th 2014 at 4:20 pm |
Ciao amica,
It is quite new, only having been released about a month ago. I know you will get your hands on some soon. It is the perfect thing for a quick meal before you leave for the opera! Un abbraccio forte, amica!
Friday, December 5th 2014 at 3:55 pm |
Oh, I love this spaghetti…any shortcut is terrific! And your pasta dish looks delish!!!
Friday, December 5th 2014 at 4:21 pm |
Hi Liz,
I’m with you on shortcuts, especially ones like this that do not cut any corners on taste. Thanks for stopping by!
Friday, December 5th 2014 at 8:13 pm |
I wonder if Eataly Chicago would carry this, I’m going there tomorrow and will definitely look for it! Thanks for your wonderful review Adri!
Friday, December 5th 2014 at 9:19 pm |
Hi Marie,
It is my pleasure to introduce you 90″ Rapida. I hope Eataly has it. Even if they don’t, however, you will have a great time. Eataly LA will open in a couple of years. I can not wait. I hope your Christmas preparations are well under way!
Saturday, December 6th 2014 at 7:31 am |
Great review Adri! We like our pasta very al dente so I am not sure this would be the perfect pasta for us, but I am going to look for it to give it a try.
Saturday, December 6th 2014 at 8:06 am |
Hi Deborah,
Thank you! I’d definitely say this is more on the delicate side, so as you say, it may not be the perfect one for you. I think you will find it of interest, just the same. I hope your Christmas preparations are well under way!
Sunday, December 7th 2014 at 7:56 pm |
Thanks to you they are! I am trying some of the Italian cookie recipes that I haven’t made for years after seeing you post them on FaceBook.
Sunday, December 7th 2014 at 8:01 pm |
Hi Deborah!
Excellent! I loved looking through your recipes, and I am what one might call an inveterate sharer – #PromoteOthers! Buon Natale a te, amica!
Saturday, December 6th 2014 at 2:44 pm |
I will for sure BOTL for this one as it looks quite interesting. Leave it up to you to find this, tell us all about it and present us with a beautiful recipe! But now I have to change my sequence and pour the wine before I put the pasta in…xo
Saturday, December 6th 2014 at 3:28 pm |
Hi Laney,
Yes. Pour the wine now. This stuff is fast. I expect it will be in mores shops as time goes on, so do grab some and give it a try. We certainly enjoyed it. I hope you are getting ready for the holidays. They come and go in such a whirl – almost as fast as this spaghetti!
Saturday, December 6th 2014 at 4:16 pm |
I’m definitely going to give this a try. There are so many busy families out there who literally don’t have time to cook dinner. Hopefully this will help some of them. Your recipe with zucchini looks delicious ~ a taste of summer in winter. Also, I love those bowls. Can I ask where you got them? Cheers, D
Saturday, December 6th 2014 at 5:14 pm |
Hi Domenica,
I think you will be impressed. I certainly was. While most people say this will really be good for restaurants, I can see how super busy families, with soccer practice, ballet lessons, and math tutors to deal with will love this, and even the kids will get a kick out of it. I’m glad you like the bowls. They are super. It is a set of 1 large bowl and four smaller ones made by Certified International. The set, called “5 Piece Italian Market Pasta Bowl Set” is available on Amazon, although I got mine on eBay.
Sunday, December 7th 2014 at 5:11 am |
Thanks for the tips Adri. I haven’t heard of spaghetti rapida before, but I’ll try to find it in my local supermarket and give it a try.
Sunday, December 7th 2014 at 6:23 am |
Hi Mette,
I imagine it will soon be widely available. Rustichella just introduced it here in the U.S. in October. I bet you will soon see it “on your neighborhood grocer’s shelf.” I hope your holiday preparations are well under way!
Sunday, December 7th 2014 at 2:35 pm |
This pasta dish looks perfect for a light dinner or lunch. Delicious!
Sunday, December 7th 2014 at 3:22 pm |
Hi Vanessa,
It really is nice, and it’s quick to make, especially with the Rapida spaghetti. A friend who lives back east said it made her think of summer with the baby veggies. Thanks for stopping by. I hope you Christmas preparations are well under way!
Sunday, December 7th 2014 at 2:47 pm |
I have to admit I’ve never grown impatient enough to complain about pasta taking 10 minutes to cook. LOL But I guess that’s a sign of the times. We live in such a fast-paced society that I can see 90-second pasta being a hit. 😉
Sunday, December 7th 2014 at 3:25 pm |
Hi Carolyn,
I have to agree with you. I have always used those minutes to do the rest of the preparation for the meal – not to mention kick back and have a sip of wine! It is indeed a sign of the times. It just seems that everything is fast, fast, fast. I can certainly see though how this would be quite a boon for the restaurant kitchen. They can cook up just the right amount of pasta, and do it in a flash. Thanks for stopping by, and Happy Holidays to you and yours!
Sunday, December 7th 2014 at 7:57 pm |
Adri this is amazing! Are there any other retail stores you can find it in or only online? I must get my hands on this!
Sunday, December 7th 2014 at 8:07 pm |
Hi Pam,
If you happen to want to spend $75.00 on Italian foods, today Market Hall Foods (markethallfoods.com) is offering free shipping, and they do sell this product. I suggest you ask your grocer to contact Manicaretti Importers (Manicaretti.com) and ask that they stock it. It really is something. Some other stores carry it – Dean & DeLuca and Murray’s Cheese, but over time, I am sure it will be widely available. I am glad it caught your eye. I love introducing people to new products.
Monday, December 8th 2014 at 7:04 am |
Wow-can’t wait to try this. Thanks for letting us know about it!
Monday, December 8th 2014 at 9:13 am |
Ciao Janie,
This one was my pleasure to write about. It really is as fast as they say. I hope you try some soon. Alla proissima, amica!
Monday, December 8th 2014 at 7:56 am |
I would have a bowl of rapida pasta. Actually, I just found an authentic Italian market in my area. Everything is from Italy. I will check this out. I also want to check out their ricotta because what you find it the grocery store is grainy.
Monday, December 8th 2014 at 9:18 am |
Good day Mrs. Lemon,
I hope you Italian store carries the Rapida. If they do not have it, and they may not as the company’s roll-out has just begun, be sure to ask for it. Your grocer can contact the importer Manicaretti (manicaretti.com) to order it. If they already carry the Rustichella d’Abruzzo brand, it should be a simple matter to add some Rapida to their next order. You are so right about the “grainy factor” with much storebought ricotta. Once you get the good stuff, you will NEVER go back!
Monday, December 8th 2014 at 11:05 am |
Wow. At first, I was convinced this wouldn’t taste good- but after reading your thorough description, plus the mention of bronze die and chemical free, I was instantly converted! I love your photographs, especially the close-ups of the pasta shape. Very unique.
It’s rare to come across products of both speediness and quality. Thank you for posting this. I will definitely keep an eye out for this pasta as it’s perfect for busy families. And a great stocking stuffer indeed. xo
Monday, December 8th 2014 at 11:37 am |
Hi Emilie,
I was really amazed and pleased to learn that this was not chemically induced rapidity! Also for the home cook, as I mentioned, one does not get real starchy water, but in a restaurant kitchen where the same water is used all night, one would get plenty of starch. That, plus the extreme speed and portion control this offers makes Rapida particularly attractive to the business sector. I hope you try some soon. I would love to hear your thoughts.
Monday, December 8th 2014 at 11:07 am |
PS- I forgot to mention how lovely the zucchini pasta looks! Such tasty simplicity 🙂
Monday, December 8th 2014 at 11:37 am |
Mille grazie!
Tuesday, December 9th 2014 at 9:16 am |
Wow, Adri, this would be a huge hit in our house! I love quick cooking ravioli and such but we often skip cooking dry pasta because it takes so long. This is the best thing to have on hand. And I love your pasta recipe. It’s bookmarked! That’s a great meal!
Tuesday, December 9th 2014 at 10:33 am |
Hi Jamie,
Well if you guys like quick then this is definitely the one for you. I hope you will find it near you. It really is a revelation! Thanks for stopping by, and I hope your Christmas plans are well under way!
Tuesday, December 9th 2014 at 6:47 pm |
Hi Adri, I must find this spaghetti! We have a few Italian Specialty Foods shops in town, so if it’s not at the first, I’ll try the second! Anything to get pasta on the table, faster!! Thank you for your review!
Wednesday, December 10th 2014 at 5:47 am |
Ciao Annie,
It is my pleasure to introduce this one to you. It really is a spectacular time saver, and with no loss of quality. I hope your holidays are shaping up to be something special. Alla prossima!
Tuesday, December 9th 2014 at 7:07 pm |
Oh wow, I hadn’t heard of quick-cooking pasta until reading this. I LOVE the idea of this – will definitely be ordering some to try. And your pasta with zucchini + ricotta looks absolutely divine – how I would love a big plate of that right now … even though I just finished dinner an hour ago! =)
Wednesday, December 10th 2014 at 5:48 am |
Hi Amy,
I think this pasta is every busy mother’s dream. I hope you find some soon. It is quite new, but I am sure it will be in markets soon. Happy Holidays to you and yours!
Wednesday, December 10th 2014 at 3:04 am |
Oh… I’m dying for it! I love your pasta recipe! Sounds perfect!
Wednesday, December 10th 2014 at 5:49 am |
Ciao Marcela,
Thanks for the kind words. I hope you can find this pasta, and I hope you enjoy the recipe. Alla prossima!
Tuesday, December 16th 2014 at 2:54 pm |
Oh, sure I will!: )
Wednesday, December 10th 2014 at 3:54 pm |
Slow food done fast – love that 😉
I saw that Julia wrote about this, and was immediately interested. Sounds like the wheaty flavor is still there, but I would miss the starchy water for sure. Hmmm. Your presentation of the pasta with ricotta and zucchini looks so perfectly appetizing. I would eat it rapida! Baby zucchini are my favorite, and Bellwether Farms ricotta really is special. I can sometimes find it here at Fairway Market and Whole Foods. Hope all is well, and happy to see you cooking!
Wednesday, December 10th 2014 at 4:14 pm |
Hi Karen,
Yes, the starchy water is the only downside here. I suppose that for restaurants where they use the same water all night it would be a non-issue, but for the home cook, “there is that”, as the saying goes. And about Bellwether Farms ricotta, it really is excellent. I love it. I hope all is well with you. Buon Natale a te!