



Garofalo Rigatoni is tube-shaped pasta made in Italy from durum wheat semolina. Its bronze-drawn surface creates a porous texture that clings to sauces perfectly. Cook for 11 minutes in boiling water for an al dente experience.
Rigatoni is tube-shaped pasta, larger than penne and slightly curved. Rigatoni is good to serve with fairly thick creamy or tomato-based sauces as its shape holds the sauce well. It's also good for using in pasta bakes.
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.
Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!
Features: Vegan, Vegetarian, Kosher
| Typical Values per 100 g |
|---|
| Energy 1489 kJ / 351 kcal |
| Fat 1,0 g |
| of which saturates 0,2 g |
| Carbohydrate 70 g |
| of which sugars 3,0 g |
| Fibre 3,0 g |
| Protein 14 g |
| Salt <0,01 g |
Store in a cool, dry place.
Cooking guidelines: 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.
Ingredients: Durum Wheat Semolina
Allergen Information: May Contain Soya, Contains Wheat. It may contain traces of Soybeans.
Dietary Information: Kosher; Suitable for Vegans; Suitable for Vegetarians.