De Cecco Mezzi Rigatoni n.26 Integrali
Short tube pasta by De Cecco, No. 26 in the brand’s numbering, made from wholemeal durum wheat semolina.
De Cecco Mezzi Rigatoni n.26 Integrali is a short tube pasta from the De Cecco Pasta Integrale range. In the De Cecco catalogue the shape is No. 26; the number is printed on the pack next to the name. Shape type: rigatoni. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: 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: 14 minutes, 12 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, De Cecco High Protein and De Cecco Senza Glutine ranges.
Allergens: contains gluten (wheat). May contain traces of soy.
Facts
| Raw material | Wholemeal durum wheat semolina |
|---|---|
| Duration | 14 min (al dente 12 min) |
| Main use | Amatriciana, gricia, Bolognese sauce, Norma |
| House range | De Cecco Pasta Integrale |
How it connects to Pasta
De Cecco Mezzi Rigatoni n.26 Integrali → kind of → Rigatoni → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- De Cecco Pasta Integrale, Rigatoni
Frequently asked questions
How long do you cook De Cecco Mezzi Rigatoni n.26 Integrali?
14 minutes (12 minutes for al dente), according to the official De Cecco website.
What does No. 26 mean on De Cecco Mezzi Rigatoni?
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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