Rustichella d'Abruzzo Rigatoncini di Saragolla Bio
Rustichella d'Abruzzo Rigatoncini di Saragolla Bio: short ridged tube-shaped dry pasta by Rustichella d'Abruzzo (Rustichella d'Abruzzo Triticum range); ingredients: organic semi-wholegrain Saragolla durum wheat semolina, water.
Rustichella d'Abruzzo Rigatoncini di Saragolla Bio is short ridged tube-shaped dry pasta made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Triticum range.
Ingredients: organic semi-wholegrain Saragolla durum wheat semolina, water. The product is certified organic. Pack sizes: 500 g. Protein: 14.8 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
The ridges and wide opening hold chunky meat sauces, guanciale and cheese well. Classic dishes for this shape: gricia, carbonara, amatriciana and Bolognese sauce. Allergens: gluten. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Organic semi-wholegrain Saragolla durum wheat semolina, water |
|---|---|
| Main use | Gricia, carbonara, amatriciana, Bolognese sauce |
| House range | Rustichella d'Abruzzo Triticum |
How it connects to Pasta
Rustichella d'Abruzzo Rigatoncini di Saragolla Bio → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Rustichella d'Abruzzo Triticum, Rigatoni
Frequently asked questions
What are the ingredients of Rustichella d'Abruzzo Rigatoncini di Saragolla Bio?
Organic semi-wholegrain Saragolla durum wheat semolina, water.
What is Rustichella d'Abruzzo Rigatoncini di Saragolla Bio served with?
The ridges and wide opening hold chunky meat sauces, guanciale and cheese well.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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