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
Wednesday, December 10th 2014 at 7:43 pm |
Thank you Adri for visiting my blog and leaving such a lovely comment. I do love the sound of this pasta and will google to find out if it’s available here in Oz. Your zucchini pasta with the ricotta is a beautiful way to feature this pasta xx
Wednesday, December 10th 2014 at 7:50 pm |
Benvenuta!
And thank you for stopping by my site. I hope you can find this pasta in this down under. I would assume that if your local Italian store sells the Rustichella d’Abruzzo line, then they would be able to get the Rapida. Thanks for your kind words, and it is a pleasure to meet you. Merry Christmas to you and yours!
Thursday, December 11th 2014 at 6:30 pm |
When I described this pasta to my brother engineer and pasta purist he described the bronze die method used by Rustichella d’Abruzzo and immediately wanted some. This brand is available here, but locally the availability is hit and miss. So it is to the internet and I think a trip to Melbourne might be in order. Theatre, Italian markets and great coffee, I think that is enough cause to organize a 2400 mile round trip. Have a great Christmas. Aileen
Thursday, December 11th 2014 at 6:47 pm |
Ciao Aileen!
It is great to hear from you, and I hope all is well. I hope you can find this pasta; it really is revolutionary, and the bit about 90 seconds is for real. Have a wonderful holiday season, and thanks for stopping by!
Saturday, December 13th 2014 at 11:08 am |
I general I love this brand of pasta as it is one of the few brands in the US that make non-enriched pastas so I know I will keep an eye out for the “presto-pasta” version. GREG
Saturday, December 13th 2014 at 3:19 pm |
Hi Greg,
Presto-pasta! I love it! This really is fast. Just the other night I cooked some up, tossed with a nice Abruzzese olive oil, basil, Parm and black pepper, and it really was dinner in a minute. Rustichella d’Abruzzo is such a fine pasta. Actually everything they make, from Panettone to oil is some of the best around. I’m sure you will be able to find this near you soon. Buone feste!
Sunday, December 14th 2014 at 6:50 pm |
That looks like such a wonderfully toothsome shape, and so much better for holding on to sauces than standard spaghetti. I sure wish it was sold around here!
Sunday, December 14th 2014 at 8:51 pm |
Hi Hannah,
It really is something. Check in your local Italian stores. Rapida is new, so it may take a while for your stores to stock it, but I bet you will find it soon enough. Buone feste!
Monday, December 15th 2014 at 8:33 pm |
Wow! Pasta for the modern age! What a great idea and after all everyone knows that Italy leads in the design world, right? So why not pasta? And this pasta with the cute little zucchinis, well, I would take this any day!
Monday, December 15th 2014 at 8:37 pm |
Hi Abbe,
Pasta for the modern age indeed! I hope you can find some of this in a store near you. It really is something. And I am glad you like the baby zucchini recipe. It all came together so easily and so very quickly. Happy Holidays to you and yours!
Tuesday, December 16th 2014 at 7:33 am |
Hi Adri, I am always excited by the wonderful ingredients and products that you share with us on your site. This one is really cool. I’ll check a couple of specialty stores here in Nashville, but I’m grateful to know about Market Hall Foods. Thank you!
Tuesday, December 16th 2014 at 8:06 am |
Hi Nancy,
I enjoy featuring new things. If you have any stores that carry Rustichella d’Abruzzo, ask them to get the Rapida. Or you can ask the stores to contact the importer Manicaretti (manicaretti.com) to discuss carrying the line. This spaghetti really is all the company says. I bet you will love it. Merry Christmas to you!
Thursday, December 18th 2014 at 9:53 pm |
What an interesting pasta! And that’s great that it’s not chemicals or additives but clever cutting and things like that. Your pasta dish looks absolutely divine! 😀
Friday, December 19th 2014 at 6:12 am |
Hi Lorraine,
This pasta is revolutionary. I hope you can find some where you live. Thank you for the kind words, and I send my warmest wishes to you and yours for a wonderful Christmas!
Monday, February 9th 2015 at 5:53 pm |
This pasta is really interesting, and the shape made me nod my head and say “cool” out loud. Love your pasta dish.
Tuesday, February 10th 2015 at 10:36 am |
Hi Lynne,
Talk about “fast food” – this give it a whole new meaning. GIve it a try. I would love to hera what you think.
Wednesday, December 30th 2015 at 10:38 am |
Love the simplicity of this recipe. I’m going to try it as soon as the zucchinies are back in season.
Thursday, January 21st 2016 at 4:33 pm |
This pasta looks so good. I love a simple and delish pasta dish! And pasta that cooks in 90 seconds? What??!!
Friday, January 22nd 2016 at 12:02 pm |
Hi Julie,
Yes indeed. 90 seconds, and it tastes wonderful. Give it a try. I bet you will love it. Thanks for stopping by. Un abbraccio!