These rigatoni are made using semi-wholemeal stoneground flour from Cappelli grain, hand crafted with bronze dies and left to dry at low temperature.
The surface texture is coarser compared to ordinary pasta to make sure that the sauce sticks better.
Semi-wholemeal flour from stone-ground Cappelli durum wheat, water.
Contains gluten, manufactured in a factory that produces egg pasta.
Average nutritional values per 100 gr
|1451 KJ – 343 Kcal
of which saturates
of which sugar