Ronzoni Macarrones
Ronzoni Macarrones: large, short 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 Macarrones is large, short 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: 15–17 minutes (15 minutes for al dente).
Wide tubes suit seafood, Neapolitan ragù and rich tomato sauces and can also be stuffed and baked. Classic dishes for this shape: pasta alla Norma and amatriciana. 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 | 15–17 min (al dente 15 min) |
| Main use | Pasta alla Norma, amatriciana |
| House range | Ronzoni Traditional |
How it connects to Pasta
Ronzoni Macarrones → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Ronzoni Traditional
Frequently asked questions
How long do you cook Ronzoni Macarrones?
15–17 minutes, according to the official Ronzoni website (15 minutes for al dente).
What are the ingredients of Ronzoni Macarrones?
Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
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