Organic Tubetti Rigati Whole Wheat Italian Pasta

£4.49
In stock

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.

More Information
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.

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
Ingredients
Ingredients

durum wholewheat semolina, water. Non organic.

Allergy Advice
Allergy Advice

See ingredient in bold above. Produced in an environment that handles egg and fish.

 

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

 

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