Rustichella Rigatoni Easter It is the only variety

It is the only variety in Europe that carries the IGP quality guarantee

either by hand or in a warm oven and then wipe a very thin layer of vegetable oil (not olive oil) over the pan with a paper towel

Valira casseroles are made in Spain and presented boxed

Delicious in meat stuffing or rubs

Ottolenghi FLAVOUR combines simple recipes for weeknights

Rustichella Rigatoni Easter It is the only varietyDescription These big chunky ribbed tubes are the perfect short pasta to partner with any of our Sabato pasta sauces or to serve with a rich meat sauce. Rustichella rigatoni has a cooking time of approximately 10 12 minutes and has a high yield per kg. Rustichella pasta is made in Italy using premium coarsely ground durum wheat. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon