![\"Spaghetti](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2014\/12\/Rapida-90sec-D70_3347_7244_2258.jpg\")
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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<\/a> have introduced the world’s fastest cooking spaghetti, 90″ Rapida<\/em><\/a>. 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Don’t think of this as specially treated pasta. It is pasta redesigned for the modern age.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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<\/a>, and I would have to agree. <\/p>\n 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.<\/p>\n About that Christmas gift thing – a package of this quick-cooking spaghetti fits perfectly into a Christmas stocking. I mean perfectly.<\/p>\n Rustichella d’Abruzzo 90″ Rapida Spaghetti is available from Market Hall Foods<\/a> 300gm(.66 pounds)\/$6.00<\/p>\n
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