Rigatoncini - 12 oz.
Rigatoncini are basically penne pasta without the fancy angle-cut ends, aka small rigatoni. These small tubes are about as all-purpose as it gets, with their ridges that will hold on to sauce, their hollow which will let sauce and goodies hide out, and their thicker walls lending a perfect amount of al dente chew. This pasta is vegan friendly, but not gluten free.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Water.
Rigatoncini are basically penne pasta without the fancy angle-cut ends, aka small rigatoni. These small tubes are about as all-purpose as it gets, with their ridges that will hold on to sauce, their hollow which will let sauce and goodies hide out, and their thicker walls lending a perfect amount of al dente chew. This pasta is vegan friendly, but not gluten free.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Water.
Rigatoncini are basically penne pasta without the fancy angle-cut ends, aka small rigatoni. These small tubes are about as all-purpose as it gets, with their ridges that will hold on to sauce, their hollow which will let sauce and goodies hide out, and their thicker walls lending a perfect amount of al dente chew. This pasta is vegan friendly, but not gluten free.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Water.
Grano Arso Pastas:
Grano Arso originates in and around the Puglia region of Italy. After harvest, farmers would torch the wheat fields, burning the dried chaff and any cast-off grain still in the field to nourish the earth when tilled under. Between torching the field and tilling it back into the ground, the poorest villagers would come and gather as much of the torched or burnt grain that they could, grinding it into a flour referred to as “farina grano arso”.
To make our Grano Arso pastas, we use 60% organic semolina and 40% organic semolina that has been roasted in the oven to a deep chestnut brown. This develops of depth of flavor reminiscent of toasted popcorn, grilled bread, and almonds. This aroma fills the kitchen both as we roast the flour and extrude the pasta. It’s safe to say that this pasta, traditionally the food of the poorest of the poor, has us drooling and exalting it as the jewel of our current lineup.
