Sicilian durum wheat pasta. Bronze drawn and slowly dried at a low temperature
Rigatoni is a form of tube-shaped pasta of varying lengths and diameters, widely used in the south of Italy. The distinctive ridges from which this pasta takes its name, make the surface extremely suitable for sauces and grated cheese.
Preparation and usage
1- Add water in a large pot and bring it to boil
2- Add at least one tablespoon of salt
3- Toss in the pasta and stir occasionally
4- Cook without the lid for the time indicated on the packaging, either "al dente" or "well done"
5- Drain the pasta and stir in your favourite sauce or pesto
Ingredients: Sicilian durum wheat semolina, water
Nutritional Info (for 100g)
Energy 1,395kJ / 304Kcal
- of which saturates 0.2g
- of which sugars 2.9g
Allergens: Suitable for vegetarians. Without colouring or preservatives
Storage: Keep it in a dry location