Centellino Selection | Centellino decanter & food products from Tuscany: coffee, cereals, legumes, bitter liqueur and homemade pasta.
Rigatoni can be seen as a modern version of paccheri, that have been given a “trendy ridged suit”.
It is not wrong to say that rigatoni belong to the Neapolitan pasta tradition. It represents the evolution of similar smooth pasta formats. It was born when industrial technology allowed the production of “ridged” pasta, thus increasing its ability to absorb the sauce.
Rigatoni is a very versatile pasta format, which easily adapts to any sauce that taste and creativity may suggest.
Rigatoni – 500 g (1.102 lb) made only with Tuscan durum wheat semolina
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The semolina with which our pasta is made comes from the milling of cereals that are grown exclusively in Tuscany, and that are cultivated with traditional methods, such as crop rotation, and other agronomic practices aiming to respect both soil and environment, essential prerequisites for a high-quality product.
The semolina is selected with special attention to the quality rather than the quantity of gluten it contains, in that gluten represents the major part of the proteins that are present in pasta.
Our pasta is made in small amounts, and is the product of accurate craftsmanship: a dough made with excellent ingredients; bronze extruders (perforated bronze plates that cut and shape the pasta) that guarantee its correct roughness; slow drying (drying time varies according to the pasta format) at low temperature (between 30 and 35° C / 86 – 95° F).
Pasta made with durum wheat semolina
Our pasta is made mixing all the ingredient “a freddo” (that is, using all ingredients at low temperature), using only bronze extruders (perforated bronze plates that cut and shape the pasta), and is dried at low temperature.
Ingredients: durum wheat semolina, water.
It contains gluten.
Cooking time: 7 minutes.
(This is merely an indication: cooking time may vary according to taste)
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