De Cecco Rigatoni No. 24 - 1 Pound
$2.99 was $3.29
$2.99/lb
Sale Information
Sales price valid from 26/05/2025 until 23/06/2025
Description
Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended. SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. COARSE-GRAIN SEMOLINA We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente". COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked. BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.Ingredients
Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate)200kcal
Calories
1g
Total Fat
2g
Total Sugars
0mg
Sodium
Nutrition Facts
8 servings per container
Amount Per Serving
Calories
200
% Daily Values *
Total Fat1g1 %
Saturated Fat0g
0%
Trans Fat0g
Cholesterol0mg0 %
Sodium0mg0 %
Total Carbohydrate40g15 %
Dietary Fiber2g
6%
Total Sugars2g
Added Sugars0g
0%
Protein8g16 %
Vitamin D0μg0 %
Calcium15mg
0%
Iron1.7mg10 %
Potassium139mg4 %
Thiamin0.5mg
45%
Riboflavin0.2mg
20%
Niacin3.5mg
25%
Folate186mg
50%
Product Number: 00024094070244
Often bought with
Sale Information
Sales price valid from 26/05/2025 until 23/06/2025
Description
Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended. SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. COARSE-GRAIN SEMOLINA We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente". COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked. BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.Product Number: 00024094070244
Often bought with