Rustichella d'Abruzzo Rigatoni all'Uovo
Rustichella d'Abruzzo Rigatoni all'Uovo: short ridged tube-shaped dry pasta by Rustichella d'Abruzzo (Rustichella d'Abruzzo Pasta all'Uovo range); ingredients: durum wheat semolina (100% Italian wheat), 30% category A free-range eggs.
Rustichella d'Abruzzo Rigatoni all'Uovo is short ridged tube-shaped dry pasta made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Pasta all'Uovo range.
Ingredients: durum wheat semolina (100% Italian wheat), 30% category A free-range eggs. Pack sizes: 500 g. Protein: 15 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, egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina (100% Italian wheat), 30% category A free-range eggs |
|---|---|
| Main use | Gricia, carbonara, amatriciana, Bolognese sauce |
| House range | Rustichella d'Abruzzo Pasta all'Uovo |
How it connects to Pasta
Rustichella d'Abruzzo Rigatoni all'Uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Rustichella d'Abruzzo Pasta all'Uovo, Rigatoni
Frequently asked questions
What are the ingredients of Rustichella d'Abruzzo Rigatoni all'Uovo?
Durum wheat semolina (100% Italian wheat), 30% category A free-range eggs.
What is Rustichella d'Abruzzo Rigatoni all'Uovo 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.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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