Garofalo Rigatoni 500g
Italian Dry Pasta.
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy. Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta.
Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture. Rigatoni is tube-shaped pasta, larger than penne and slightly curved. Rigatoni is ridged, and the tube's end is square-cut not diagonal like penne.
The word rigatoni, comes from the Italian word rigato, which means "ridged" or 'lined' and is associated with the cuisine of southern and central Italy. Rigatoni is good pasta to serve with fairly thick cream- or tomato-based sauces, as its shape holds the sauce well. It's also good for using in pasta bakes.
Recipe: Rigatoni Portofino
Ingredients
Durum Wheat Semolina
Cooking & Preparation
Cooking time 11 minutes.
Bring a large pan of water to the boil and add salt if required.
Keeping the water at a rolling boil add the amount of pasta needed.
Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta.
Cook for the recommended time, drain and serve.
