Riscossa Rigatoni Bronze-cut Pasta, 500g

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Rigatoni is best suited for chunky meat sauces such as stews and ragù. Made with organic durum wheat semolina using traditional bronze dies, this pasta has a rough textured surface which allows it to better capture and hold sauces once cooked.
The dies used for extrusion affect the shape, color, and texture of your pasta. By all criteria, bronze dies tend to produce higher-quality pasta noodles.
Quality has always been a question of method. And that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.
Riscossa pasta maintains the tradition of suberb Italian Pasta as it has 13% protein (most other Italian pasta is 12% or lower), good tenacity and gluten index, good color natural, no additives, Non GMO, no colorant, no preservative and is made from 100% durum wheat selected.
Instruction for use: Add pasta to a large pot of salted boiling water, stir and return to boiling. Cook 10 to 12 minutes according to taste drain and serve with your preferred sauce.

Description

Pastificio Riscossa has been in the business for over a hundred years and is one of the most respected names in the food industry in Italy. The Sunshine of Puglia since 1902 has witnessed the harvesting of the finest durum wheat for our pasta. Riscossa delivers directly to your home the aromas and flavors of the Mediterranean tradition. We are pleased today to offer new pasta shape of Bronze-cut Pasta – 100% Italian Wheat. This Bronze cut Rigatoni pasta are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni’s ends are cut square perpendicular to the tube walls instead of diagonally, they are made from 100% Italian durum wheat grown in Puglia in Southern Italy and are produced using a bronze die. Pasta produced in bronze pasta dies are known as bronze-cut pasta, bronze cut means that the raw pasta dough is extruded through a piece of bronze metal with a hole or holes sized for the shape of pasta desired. Compared to regular pasta, it has a more saturated golden color and a rougher, more porous texture than the one made in Teflon dies. The most crucial benefit of bronze die cut pasta is that it results in noodles that have a slightly rough surface. A rougher surface helps sauce and other recipe ingredients stick to the noodle, creating the perfect bite with every bite. Quality has always been a question of method and that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties. Rigatoni is best suited for chunky meat sauces such as stews and ragù. All the products we offer are rich in taste and ensure a healthy and balanced diet, as they are prepared using simple and natural ingredients.