Rigatoni

The superior quality of Verrigni pasta comes from the grinding of the finest wheat available by hand with stone millstones, and the water of Gran Sasso. Verrigni dries their pasta in camerinas – small rooms with specially designed fans that keep the temperature of the pasta between 45 and 50 degrees – the ideal temperature for drying pasta
Cooking Time: 6/8 minutes
Thickness: 1.1mm
Store in a cool, dry place away from direct sources of light and heat

£3.62

Durum wheat semolina, water

Weight 500 g
Producer

Verrigni

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