Ronzoni Elbows
Ronzoni Elbows: short curved tube-shaped dry pasta by Ronzoni (Ronzoni Traditional range); ingredients: durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
Ronzoni Elbows is short curved tube-shaped dry pasta made by the American brand Ronzoni. The product belongs to the Ronzoni Traditional range.
Ingredients: durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid. Cooking time according to the official site: 8–10 minutes (8 minutes for al dente).
The curve traps sauce, making the shape a good choice for cheese sauces, legume soups and baked pasta. Classic dishes for this shape: cacio e pepe. Allergens: gluten (wheat). May contain traces of egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid |
|---|---|
| Duration | 8–10 min (al dente 8 min) |
| Main use | Cacio e pepe |
| House range | Ronzoni Traditional |
How it connects to Pasta
Ronzoni Elbows → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Ronzoni Traditional, Macaroni
Frequently asked questions
How long do you cook Ronzoni Elbows?
8–10 minutes, according to the official Ronzoni website (8 minutes for al dente).
What are the ingredients of Ronzoni Elbows?
Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
Similar
Ronzoni Large Elbows · Ronzoni Creste di Gallo · Ronzoni Macarrones · Ronzoni Spaghetti · Ronzoni Thin Spaghetti · Ronzoni Angel Hair