Originating in Naples, this rigatoni pasta contains carefully selected wheat with the highest gluten index and protein content. The pasta undergoes a rigorous process where the durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. The pasta is then dried slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta's color, texture and aroma.
• Made by Marella
• Size: 14.1 oz (400 g)
• Ingredients: Durum wheat semolina, water.
• Product of Italy
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