Rigatoni
Durum wheat pasta
The word rigatoni comes from the Italian word rigato ('lined', 'striped', 'ridge' in Inglese). Our simple pasta recipe of two ingredients results in a superior levels of protein and gluten, both crucial gauges of quality and sure signs of delicious Rigatoni. Its deep grooves mean heartier sauces coat each piece perfectly.
Ingredients
Italian durum wheat semolina , water.
For allergens, see ingredients in bold. May contain traces of soya and mustard seed. Suitable for Vegans and Vegeterians.
Nutritional information
| Typical Value | Per 100g |
|---|---|
| Energy | 1509 kJ |
| 356 kcal | |
| Fat | 1.5g |
| Of which saturated | 0.3g |
| Carbohydrate | 70.0g |
| Of which sugars | 2.5g |
| Fibre | 3.2g |
| Protein | 14.0g |
| Salt | 0.0g |
ITALIAN INGREDIENTS
When it comes to eating, we don’t settle for anything less than ingredienti eccezionali. Gathered from growers, artisans and culinary appassionati across Italia, from Tropea to Torino. Prepared with respect and care.
Our Packaging
Our Pasta is packaged in a bag made fully recyclable paper pack (code PAP22). These items are generally accepted in most recycling programs, assuming they are free from major contaminants like food or oil.
Did you know?
Pasta was originally only made with durum wheat and is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
