N° 35 Rigatoni
Durum Wheat Semolina Pasta Short Pasta
Originally from Rome and now on the tables of every Italian, Garofalo Rigatoni are perfect for meat sauces or baked pasta recipes.
The thickness, consistent dimensions and ridges give character to this shape of Pasta di Gragnano PGI: bronze drawn, resistant and always al dente.
- Cooking Time
13 minutes
- Weight
500 g
- Line
Durum Wheat
Semolina Pasta - Category
Short pasta
- Drawing
Bronze drawn
- Surface
Rough
Thoughts and inspirations
The traditional Neapolitan recipe that goes well with this shape of short pasta is Rigatoni al forno (Baked rigatoni).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Ingredients
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
Allergens
It may contain SOY and MUSTARD
Nutrition facts
per 100g
- Energia1489 kJ / 351 kcal
- Fat
of which saturated1,0g
0,2 g - Carbohydrates
of which sugars70 g
3,0 g - Fibre3,0 g
- Protein14 g
- Salt<0,01g
Try our recipes
Mezze maniche Fratelli d’Italia
Go to recipe
