De Cecco Mezze Maniche Rigate n.136 Bio Integrale
Short tube pasta by De Cecco, No. 136 in the brand’s numbering, made from organic wholemeal durum wheat semolina.
De Cecco Mezze Maniche Rigate n.136 Bio Integrale is a short tube pasta from the De Cecco Pasta Bio range. In the De Cecco catalogue the shape is No. 136; the number is printed on the pack next to the name. Shape type: mezze maniche. Its surface is ridged (rigate). De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: organic wholemeal durum wheat semolina. According to the brand, the dough is drawn through rough dies and the pasta is dried slowly at low temperature.
Cooking time: 13 minutes, 11 minutes for al dente. Pack size: 500 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Short tubes hold chunky sauces well: amatriciana, pasta alla gricia, Bolognese sauce, pasta alla Norma and baked pasta are classic choices. The same shape is also sold in the De Cecco Pasta di semola and De Cecco Paste Speciali ranges.
Allergens: contains gluten (wheat). May contain traces of soy.
Facts
| Raw material | Organic wholemeal durum wheat semolina |
|---|---|
| Duration | 13 min (al dente 11 min) |
| Main use | Amatriciana, gricia, Bolognese sauce, Norma |
| House range | De Cecco Pasta Bio |
How it connects to Pasta
De Cecco Mezze Maniche Rigate n.136 Bio Integrale → kind of → Mezze maniche → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- De Cecco Pasta Bio, Mezze maniche
Frequently asked questions
How long do you cook De Cecco Mezze Maniche Rigate n.136 Bio Integrale?
13 minutes (11 minutes for al dente), according to the official De Cecco website.
What does No. 136 mean on De Cecco Mezze Maniche Rigate?
It is the number of the shape in the De Cecco catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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