Agnesi Spaghetti rigati n.105
Agnesi Spaghetti rigati n.105: long dry pasta with a round cross-section by Agnesi (Agnesi Le Rigatissime range, No. 105); ingredients: durum wheat semolina (the wheat is grown and milled in Italy).
Agnesi Spaghetti rigati n.105 is long dry pasta with a round cross-section made by the Italian brand Agnesi. The product belongs to the Agnesi Le Rigatissime range. In Agnesi's numbering the shape is No. 105: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: durum wheat semolina (the wheat is grown and milled in Italy). Cooking time according to the official site: 11 minutes (9 minutes for al dente). Pack sizes: 500 g. Protein: 13 g per 100 g.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten (wheat). May contain traces of egg and soy.
Facts
| Raw material | Durum wheat semolina (the wheat is grown and milled in Italy) |
|---|---|
| Duration | 11 min (al dente 9 min) |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Agnesi Le Rigatissime |
How it connects to Pasta
Agnesi Spaghetti rigati n.105 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Agnesi Le Rigatissime, Spaghetti
Frequently asked questions
How long do you cook Agnesi Spaghetti rigati n.105?
11 minutes, according to the official Agnesi website (9 minutes for al dente).
What does n.105 mean in the name Agnesi Spaghetti rigati n.105?
It is the shape's number in the Agnesi catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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