Our pasta is made from durum wheat grown directly on the farm.
The only ingredients used are semolina and water.
We use circular bronze dies and dry the Rigatoni at a minimum of 36°C and a maximum of 55°C for 22 hours.
| Format | 500g |
|---|
They measure 45 mm long and 19.2 mm in diameter.
Cooking time is 9 to 11 minutes.
