Ronzoni Mostaccioli Rigati
Ronzoni Mostaccioli Rigati: 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 Mostaccioli Rigati is 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: 10–12 minutes (10 minutes for al dente).
Sauce gets inside the tubes, so the shape works with tomato, vegetable and meat sauces as well as in baked pasta. Classic dishes for this shape: amatriciana, pasta alla Norma and puttanesca. 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 | 10–12 min (al dente 10 min) |
| Main use | Amatriciana, pasta alla Norma, puttanesca |
| House range | Ronzoni Traditional |
How it connects to Pasta
Ronzoni Mostaccioli Rigati → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Ronzoni Traditional, Penne
Frequently asked questions
How long do you cook Ronzoni Mostaccioli Rigati?
10–12 minutes, according to the official Ronzoni website (10 minutes for al dente).
What are the ingredients of Ronzoni Mostaccioli Rigati?
Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
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