Organic Tubetti Rigati Whole Wheat Italian Pasta
Greater than the sum of it’s parts – simply durum wheat flour, kneaded to a dough with Italian spring water and extruded through a traditional bronze die, giving the pasta its ridged texture which make your sauces cling.
| Details | We use this in our cafe's signature macaroni cheese, with three cheeses, leeks and a little wholegrain mustard. It's equally good with venison ragu in winter or in a fresh spring minestrone with bone broth, blitzed greens and wild garlic. |
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| Weight | 500g |
| How To Cook | For perfectly cooked “al dente” pasta, our head chef recommends: Boil 1 litre of water for every 100g of dry pasta. Add the pasta once the water is boiling, along with a generous pinch of salt. Stir once or twice during cooking to stop it sticking and cook for 10 - 12 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate. |
| Storage Advice | Store in cool, dry place away from light and direct heat. |
| Country of Origin | Italy |
| Product Code | 16005510 |
| Ingredients | durum wholewheat semolina, water. Non organic. |
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| Allergy Advice | See ingredient in bold above. Produced in an environment that handles egg and fish. |
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Per 100g |
|
Energy |
1456kJ |
|
|
343kcal |
|
Fat |
2g |
|
of which saturates |
0.6g |
|
Carbohydrate |
71g |
|
of which sugars |
3.8g |
|
Fibre |
4.2g |
|
Protein |
12.5g |
|
Salt |
0.01g |
DELIVERY INFORMATION
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